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- Difficulty Easy
- Prep 15 minutes
- Cook 25 minutes
- Servings 4 people
In the mood for a seafood delicacy that’s both simple to whip up and impressively gourmet? Allow us to introduce the Potato-Crusted Salmon. This dish, with its subtle flavors and elegant presentation, promises to charm even the most selective taste buds.
In just under 15 minutes, you can curate a dish that would be the star of any festive spread. The brilliance of the potato crust ensures that the salmon remains succulent during the cooking process. Thinly-sliced potatoes crispen up swiftly, while a medley of aromatic herbs like thyme, marjoram, and parsley infuse the dish with zest and vigor.
To prepare Salmon in Potato Crust rinse the salmon fillet, pat it dry with kitchen paper and remove any bones by helping yourself with tweezers. Transfer to the inside of a baking dish lined with baking paper.
Skin the potatoes and cut them into very thin slices, even helping with a mandoline. Blanch them in salted water for 3-4 minutes, drain them with a slotted spoon and let them dry on a tea towel or paper towel.
Sprinkle the salmon fillet with a little oil, salt, pepper, finely chopped marjoram and thyme and make a first layer of overlapping potato slices. Season with salt, pepper, grease with a little oil (or they will slide over themselves) and add more chopped herbs. Make a second layer and season in the same way.
Bake in the preheated oven at 360°F (180°C) for about 20 minutes, finishing with another 5 minutes under the grill until the potatoes have developed a nice golden crust.