POTATO CRUSTED SALMON

POTATO CRUSTED SALMON image

Categories Fish

Yield 2

Number Of Ingredients 21

Ingredients

Chef's "DILLED POTATOES"
4 medium potatoes, peeled
2 teaspoons salt
1 tablespoon fresh dill, chopped
Salt and white pepper to taste
11/2 ounces butter
1 ounce milk
In large saucepan, add potatoes and salt. Cover with water and bring to boil. Reduce heat and simmer until tender. Add dill, butter, milk, salt and pepper. Mix until smooth; keep warm.
Boater's short cut: Use mashed potatoes and dried dill (If you dare).
Duxelle
1 ounce butter, clarified
1 tablespoon shallots, minced
4 ounces. mushrooms, chopped fine
1 teaspoon fresh thyme, chopped
1 ounce Chablis white wine
Salt and white pepper to taste
Heat clarified butter in sauté pan, add shallots and cook one minute, add mushrooms, and thyme. Deglaze with white wine, reduce till dry. Season with salt and pepper. Cool.
Salmon
10 ounce Salmon Filet, pin bones and skin removed
1 ounce butter, clarified
1 ounce Chablis wine

Steps:

Place butter and wine in baking dish. Slice salmon into 6 pieces on a bias cut. Place 3 pieces together in the dish and press lightly to flatten evenly. Repeat. Place half of the duxelle on one portion, covering the surface of the salmon, half on the other. Place the mashed potatoes across the salmon on top of the duxelle mix. Bake at 375F 12-15 minutes. The potatoes should be browned nicely, if not you can put them under the broiler a few seconds. Serve with lemon wedges.

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