Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Fillet sugar cured salmon |
| 1 large | Sweet potato |
| 2 \N | Shallots |
| 1 tablespoon | Cream |
| 2 tablespoons | Butter |
| 250 millilitres | Sweet white wine |
| 1 tablespoon | Vegetable stock |
| \N \N | Oil for frying |
| \N \N | Coriander seeds |
| \N \N | Dill |
Cut thick tranches of salmon and dry fry or griddle until browned but not cooked all the way through. Fry the shallots in the butter until softened and add the sauternes. Boil until ⅕ remains, add the stock and mix well.
Strain and whisk in the cream. Shred and deep fry the potato and serve the salmon garnished with the potato shreds and dill.
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