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

1. 1

   Season the salmon and potato with salt and pepper.

2. 2

   Pack a thin layer of potatoes on the flesh side of each salmon fillet.

3. 3

   Add enough vegetable oil to liberally cover the bottom of a 10 inch skillet or saute pan.

4. 4

   Place over medium-high heat.

5. 5

   When wisps of smoke begin to rise from the oil, place the salmon fillets, potato-side down, into the oil.

6. 6

   Fry 3 to 5 minutes until golden brown, then gently turn over.

7. 7

   Cook another 2 to 3 minutes until salmon is firm but slightly springy to the touch Remove and keep warm.

8. 8

   In a large, heavy saucepan, heat the 1 tablespoon olive oil and saute the leeks until translucent, about 3 minutes.

9. 9

   Add the stock and simmer until tender.

10. 10

    Transfer to a blender and puree the leeks and stock.

11. 11

    Pass through a fine-meshed sieve.

12. 12

    Adjust the seasoning with lemon juice, salt, and pepper.

13. 13

    Set aside and keep warm.

14. 14

    In a clean blender, puree the chives with the 1/2 cup olive oil.

15. 15

    Allow to settle, then strain.

16. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.