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

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

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4 (5 ounce)  salmon fillets, skin on
• 1  idaho potato, peeled and cut into julienne
•  salt
•  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

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.