Yield: 1 servings
|2 larges||Potatoes; peeled|
|4||Salmon fillets or steaks; (4-ounce)|
|Salt and ground white pepper to taste|
|4 teaspoons||Dijon mustard|
|1 tablespoon||Extra virgin olive oil|
|Chive and scallion sauce; (recipe follows)|
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.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOURSHOW #DJ9444 - JEAN-PIERRE BREHIER Converted by MM_Buster v2.0l.