What's Cooking: Salmon filet with crushed potato - WCAX.COM Local Vermont News, Weather and Sports-

What's Cooking: Salmon filet with crushed potato


Retire those pork, chicken and beef recipes. Try this salmon dish which can also use a haddock substitute. Chef Robert Barral of the Café Provence in Brandon, Vermont made this salmon filet  with crushed potato meal for our Morning Show. It serves four people.


20 oz filet of Salmon

2 potatoes Chef's potatoes

1/2 stick of butter


Smoked Salmon Mousse

½ cup       Smoked Salmon          

½ cup       Creamed Cheese        

2 tsp        Chopped Dill              

2 tsp        Chopped Parsley        

½ lemon   Lemon Juice               

to taste    Salt & pepper             

1)  Make the salmon mousse:  Place the smoked salmon in the Cuisinart with the cream cheese.  Pulse a few times, then add the rest of the ingredients such as the chopped dill, and parsley, lemon juice and the salt and pepper.

2)  Prep the fish: Cut the salmon on to 4 oz portions.  Spread the smoked salmon mousse on top of the fillets of salmon.  Peel and slice the chef's potatoes on the mandoline and blanch in clarified butter.  Place on top of the filet of salmon and refrigerate immediately until dinner time. 

3)  Finish the recipe: Bake the filet of salmon in the oven for ten to fifteen minutes at 375*F and remove as soon as the fish is cooked and the potatoes are golden brown. Taste the lentil stew for seasoning and arrange on the plate around the fish.  Serve hot.  (A little bit of sweet mashed potatoes can be added under the fish to give height to the dish).   

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