6 medium white potatoes
2 pounds salmon fillet
1/2 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon black pepper, or to taste
2 teaspoons paprika
1 cup milk
2 tablespoons lemon juice
1 (10 ounce) package frozen mixed vegetables
2 cups corn leaf
8 tablespoons butter, divided
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large roasting pan. Bring a large pot of salted water to a boil. Boil peas for 2 minutes. Remove from water, and set aside.
Melt potatoes in a large skillet over medium heat. Stir fry until tender but still crisp. Mix in sugar, salt, and pepper.
Add flour, 1 teaspoon salt, and paprika. Stir into trout and potato mixture.
Pour milk into a small saucepan. Stir into potatoes mixture.
Microwave butter in 15 second increments, stirring just until melted. Pour over the fish and potato mixture.
Remove foil from marinade. Place salmon fillet on top of fillets. Cook 5 minutes on each side. Remove foil, and place on a large baking sheet.
Bake for 40 minutes in the preheated oven, until fish flakes easily with a fork. Fluff sides of salmon with a fork, and scoop fillets out of marinade. Brush with remaining butter. Place in oven for one hour to one hour, turning frequently, until fish flakes easily with a fork.