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.

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