| Potato-Crusted Salmon with Chives and Scallion Sauce |
From "DIY Cooking"
episode COK-116F |
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Potato-Crusted Salmon with Chives and Scallion Sauce
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Recipe courtesy Jean-Pierre Brehier. Ingredients: 2 large potatoes, peeled
Four 4-oz. salmon fillets or steaks
Salt and ground white pepper, to taste
4 tsp. Dijon mustard
1 Tbs. extra virgin olive oil
Chive and scallion sauce, recipe follows Preparation: Grate potatoes using the large holes of the grater. Squeeze excess water out of the potatoes, otherwise they won't stick well to the fish. Pat salmon fillets or steaks dry with paper towels and season lightly with salt and ground white pepper taste. Generously spread one side of each fillet or steak with 4 teaspoons of Dijon 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 wrap and season potatoes with salt and ground white pepper to taste. Preheat oven to 425 degrees. In an ovenproof, nonstick frying pan, heat 1 tablespoon extra virgin olive oil. When hot, place the salmon very gently in the pan, 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. Servings: 4 Ingredients for Chive and Scallion Sauce: 1 Tbs. extra virgin olive oil
5 scallions, thinly sliced, white part only
1 Tbs. 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 tsp. cornstarch mixed with 1 Tbs. water
6 chives, snipped
Salt and ground white pepper to taste. Preparation: In a saucepan, heat extra virgin olive oil, add thinly sliced scallions and saute for 2 minutes. Add chopped fresh garlic and, when fragrant, 1/4 cup champagne vinegar. Let reduce until almost dry. Pour in Chardonnay, or other full-bodied dry white wine, and let reduce until half remains. Add evaporated milk and the cornstarch mixture. Remove from the heat as soon as it boils. Add chives and adjust the seasoning with salt and white pepper. Website resources for Salmon: Crispy Potato-Wrapped Salmon with Mustard Sauce and Wilted Spinach from Food TV.com Pan-Seared Salmon with Sour Cream and Dill from Food TV.com Seared Salmon or Pan-Fried Snapper with Saute Vegetables and a Drizzle of Lemon-Butter Sauce from Food TV.com Rainbow Trout with Lemon, Capers, and Brown Butter from Food TV.com Pan-Fied Trout from Food TV.com We at DIY believe all of the recipes from DIY Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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