Potato crusted salmon
Recipe by:
Guy Fieri
8
20
1
Med
- 450g grated potato
- 170g salmon filet
- 55g salmon glue, recipe follows
- 56g garlic mashed potatoes, for serving
- 56ml lemon butter sauce, recipe follows
- 55g sauteed vegetables of choice, for serving
- Spring onion, julienned, for garnish
- For the salmon glue
- 1/4 tsp shallot
- 170ml whipping cream
- 1/2 tsp salt
- Pinch white pepper
- Pinch chopped fresh thyme
- For the lemon butter sauce
- 1 tbsp fresh lemon juice
- 3 tbsp white wine
- 1/4 tsp chopped fresh garlic
- 2 tbsp whipping cream
- Pinch turmeric
- Pinch salt
- Pinch white pepper
- 30g diced unsalted butter
For the potato crusted salmon fillet:
1) Place the grated potatoes into a shallow dish. Using a rubber spatula spread 1/2 the salmon glue evenly onto one side of the salmon fillet. Place the coated side of the salmon fillet into the grated potatoes. Repeat the process for the opposite side. Ensure that salmon is evenly coated in grated potatoes.
1) Place the grated potatoes into a shallow dish. Using a rubber spatula spread 1/2 the salmon glue evenly onto one side of the salmon fillet. Place the coated side of the salmon fillet into the grated potatoes. Repeat the process for the opposite side. Ensure that salmon is evenly coated in grated potatoes.
2) Place the potato-crusted salmon onto a griddle over a medium high heat. Allow to cook on one side until the potatoes are golden brown, around 3 1/2 to 4 minutes. Carefully flip the salmon and complete cooking and browning the other side.
3) Place the garlic mashed potatoes onto the centre of a dinner plate, ladle the lemon butter sauce around the mashed potato, and place the vegetables on top of the potato. Place the browned salmon on top of the vegetables. Garnish with julienne spring onion.
For the salmon glue:
1) Place all the ingredients in a food processor and blend until smooth.
For the lemon butter sauce:
1) Place the lemon juice, wine, garlic, cream, turmeric, salt and pepper in a saucepan on a high heat. Cook to reduce by 1/2 its original volume.
2) Remove the pan from the heat and swirl in the diced butter. Serve hot.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.
