SALMON WITH SKIRLIE MASH AND DILL CREAM SAUCE
Steps:
- Place potatoes in large pot. Cover potatoes with cold water. Bring to boil. Reduce heat to medium-high and cook until potatoes are tender when pierced with knife, about 18 minutes.
- Meanwhile, melt unsalted butter in medium pot over medium heat. Add leeks and first 2 shallots; saute until soft, about 5 minutes.
- Add 1 1/4 cups water and bring to boil.
- Add oatmeal; reduce heat to medium and cook until oatmeal is tender, but still firm to bite, about 5 minutes.
- Drain potatoes. Return to same pot. Stir over medium heat until dry, about 2 minutes. Mash.
- Stir in 1/4 cup cream.
- Stir in oatmeal mixture into mashed potatoes. Season to taste with salt and pepper. Keep skirlie mash warm. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before serving.)
- Heat oil in heavy medium saucepan over medium-high heat.
- Add remaining 2 shallots; saute until beginning to brown, about 3 minutes. Add white wine; boil until mixture is reduced by half, about 2 minutes.
- Add remaining 1 cup cream. Simmer until reduced to sauce consistency, about 5 minutes.
- Gradually whisk in butter. Stir in dill. Season to taste with salt and pepper.
- Meanwhile, prepare salmon: Preheat oven to 400°. Sprinkle salmon with salt and pepper. Drizzle flesh side of fish with oil. Place fish, flesh side down, on rimmed baking sheet. Bake fish until just opaque in center, about 8 minutes.
- Divide skirlie mash among 6 plates. Top each with 1 salmon fillet, skin side up. Drizzle with sauce and serve.
- *Scottish steel-cut oats are smaller than Irish steel-cut oats; they cook in about 5 minutes. Available at specialty food stores.
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