Atlantic Salmon In A Potato Crust With Chive Oil And Leek Puree

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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 ( part only)
• 1/2 cup chicken stock
• 2 tablespoons fresh lemon juice
• 1 bunch fresh chives

Recipe

• 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.