Salmon with Potato Crust and Vegetables
Salmon with potato crust and vegetables is a recipe featuring fresh ingredients from the marine fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 600 g salmon fillet
- 75 ml white wine
- 75 g heavy cream
- 250 g cooked, peeled sweet potatoes
- 1 egg yolk
- 2 tbsp butter
- Salt
- Pepper (freshly ground)
- nutmeg
- 1 tbsp finely chopped dill sprigs
- 400 g cooked, medium sweet potatoes (firm‑cooking)
- 2 thin stalks leeks
- 2 tbsp butter
- Salt
- Pepper (freshly ground)
- dill flower (for garnish)
- dill sprigs (for garnish)
Instructions
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1.
Melt butter. Pass the potatoes through a potato ricer or press through a sieve, mix with egg yolk and melted butter, season with salt, pepper, nutmeg, and fold in dill.
-
2.
For the vegetables, peel and wash the potatoes, then cut into sticks or cubes as desired. Wash and trim the leeks, slicing the white and pale green parts diagonally.
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3.
Divide the salmon fillet into portions and season. Place the leeks in a greased baking dish, lay the salmon on top, spread the potato mixture evenly over it. Pour in white wine and cream, then bake in a preheated oven at 200°C for about 15‑20 minutes until the crust is pale yellow.
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4.
Meanwhile, sauté the potatoes in hot butter in a pan, seasoning with salt and pepper.
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5.
Serve by placing the potatoes beside the fish and garnish the salmon pieces with dill flowers or sprigs.
