POTATO-CRUSTED SALMON WITH CHIVES AND SCALLION SAUCE

Potato-Crusted Salmon with Chives and Scallion Sauce image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 30

Ingredients

2 large potatoes, peeled
4 (4-ounce) salmon fillets or steaks
Salt and ground white pepper to taste
4 teaspoons Dijon mustard
1 tablespoon extra virgin olive oil
Chive and scallion sauce (recipe follows)
2 large potatoes, peeled
4 (4-ounce) salmon fillets or steaks
Salt and ground white pepper to taste
4 teaspoons Dijon mustard
1 tablespoon extra virgin olive oil
Chive and scallion sauce (recipe follows)
1 tablespoon extra virgin olive oil
5 scallions, thinly sliced, white part only
1 tablespoon chopped fresh garlic
1/4 cup champagne vinegar
1/2 cup chardonnay or other full bodied dry white wine
1/2 cup evaporated skim milk
1 teaspoon cornstarch mixed with 1 tablespoon water
6 chives, snipped
Salt and ground white pepper to taste.
1 tablespoon extra virgin olive oil
5 scallions, thinly sliced, white part only
1 tablespoon chopped fresh garlic
1/4 cup champagne vinegar
1/2 cup chardonnay or other full bodied dry white wine
1/2 cup evaporated skim milk
1 teaspoon cornstarch mixed with 1 tablespoon water
6 chives, snipped
Salt and ground white pepper to taste.

Steps:

Grate the potatoes using the large holes of the grater.
Pat the fish dry with paper towels. Season the fish lightly with salt and white pepper. Generously spread one side of each fillet or steak with the mustard (for fillets, spread mustard on the rounded side, not the skin side). Cover the mustard with enough grated potatoes to coat entirely. Cover the fish with plastic wrap and press the grated potatoes down onto the fish very firmly and tightly. Remove the wrap and season the potatoes with salt and white pepper.
Preheat oven to 425 degrees.
In an ovenproof, nonstick frying pan, heat the olive oil. When hot, place the fish very gently in the pan, with crust side down, using a large spatula to avoid breaking the crust. Saute for 2 to 3 minutes until the potatoes are golden brown. Flip the fish carefully to the other side and finish cooking in the oven for about 5 minutes, or until the center of fillet is opaque in color.
Serve with Chive and Scallion Sauce.
Grate the potatoes using the large holes of the grater.
Pat the fish dry with paper towels. Season the fish lightly with salt and white pepper. Generously spread one side of each fillet or steak with the mustard (for fillets, spread mustard on the rounded side, not the skin side). Cover the mustard with enough grated potatoes to coat entirely. Cover the fish with plastic wrap and press the grated potatoes down onto the fish very firmly and tightly. Remove the wrap and season the potatoes with salt and white pepper.
Preheat oven to 425 degrees.
In an ovenproof, nonstick frying pan, heat the olive oil. When hot, place the fish very gently in the pan, with crust side down, using a large spatula to avoid breaking the crust. Saute for 2 to 3 minutes until the potatoes are golden brown. Flip the fish carefully to the other side and finish cooking in the oven for about 5 minutes, or until the center of fillet is opaque in color.
Serve with Chive and Scallion Sauce.
In a saucepan, heat the olive oil then add the scallions and saute for 2 minutes. Add the garlic and when fragrant, add the vinegar. Let reduce until almost dry. Pour in the wine and let reduce until half remains. Add the evaporated milk and the cornstarch mixture.
Remove from the heat as soon as it boils. Add the chives and adjust the seasoning with salt and white pepper.
In a saucepan, heat the olive oil then add the scallions and saute for 2 minutes. Add the garlic and when fragrant, add the vinegar. Let reduce until almost dry. Pour in the wine and let reduce until half remains. Add the evaporated milk and the cornstarch mixture.
Remove from the heat as soon as it boils. Add the chives and adjust the seasoning with salt and white pepper.