Kuusamo seasoned freswater fish with rustic skin-on French fries
Slice a floury potato into generous wedges and place them on a baking tray lined with baking parchment. Sprinkle some rapeseed oil onto the wedges and bake them in a medium hot oven (150 °C) for 25 minutes or until the potatoes are done. Season with black pepper and flake salt.
Sauté the seasoned fish slices in a frying pan about 3 minutes.
Serve with mixed salad and cold fish sauce.