Atlantic Salmon in a Potato Crust with Chive Oil and Leek Puree

Total Time
30mins
Prep 15 mins
Cook 15 mins

This recipe comes from The Cooking Secrets of the CIA. This is very impressive and delicious.

Ingredients Nutrition

Directions

  1. Season the salmon and potato with salt and pepper.
  2. Pack a thin layer of potatoes on the flesh side of each salmon fillet.
  3. Add enough vegetable oil to liberally cover the bottom of a 10 inch skillet or saute pan.
  4. Place over medium-high heat.
  5. When wisps of smoke begin to rise from the oil, place the salmon fillets, potato-side down, into the oil.
  6. Fry 3 to 5 minutes until golden brown, then gently turn over.
  7. Cook another 2 to 3 minutes until salmon is firm but slightly springy to the touch Remove and keep warm.
  8. In a large, heavy saucepan, heat the 1 tablespoon olive oil and saute the leeks until translucent, about 3 minutes.
  9. Add the stock and simmer until tender.
  10. Transfer to a blender and puree the leeks and stock.
  11. Pass through a fine-meshed sieve.
  12. Adjust the seasoning with lemon juice, salt, and pepper.
  13. Set aside and keep warm.
  14. In a clean blender, puree the chives with the 1/2 cup olive oil.
  15. Allow to settle, then strain.
  16. To serve, put a portion of the leek puree in the center of each plate, top with a salmon fillet, potato-crust side up, and drizzle chive oil over the fish.

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