Prep 15 mins
Cook 15 mins
This recipe comes from The Cooking Secrets of the CIA. This is very impressive and delicious.
- 4 (5 ounce) salmon fillets, skin on
- 1 idaho potato, peeled and cut into julienne
- fresh ground pepper
- vegetable oil (for frying)
- 1 tablespoon olive oil
- 1⁄2 cup olive oil
- 3 leeks, sliced (white part only)
- 1⁄2 cup chicken stock
- 2 tablespoons fresh lemon juice
- 1 bunch fresh chives
- Season the salmon and potato with salt and pepper.
- Pack a thin layer of potatoes on the flesh side of each salmon fillet.
- Add enough vegetable oil to liberally cover the bottom of a 10 inch skillet or saute pan.
- Place over medium-high heat.
- When wisps of smoke begin to rise from the oil, place the salmon fillets, potato-side down, into the oil.
- Fry 3 to 5 minutes until golden brown, then gently turn over.
- Cook another 2 to 3 minutes until salmon is firm but slightly springy to the touch Remove and keep warm.
- In a large, heavy saucepan, heat the 1 tablespoon olive oil and saute the leeks until translucent, about 3 minutes.
- Add the stock and simmer until tender.
- Transfer to a blender and puree the leeks and stock.
- Pass through a fine-meshed sieve.
- Adjust the seasoning with lemon juice, salt, and pepper.
- Set aside and keep warm.
- In a clean blender, puree the chives with the 1/2 cup olive oil.
- Allow to settle, then strain.
- 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.