John Myers
Salmon Fillet with Potato Mustard Crust and Leek
The perfect salmon fillet with potato mustard crust and leek recipe with a picture and simple step-by-step instructions.
- 2 Salmon fillet without bones and skin, a 180 gr.
- 280 g Potatoes peeled fresh, floury variety
- 2 tablespoon Fine onion cubes
- 1 Tablespoon (level) Finely chopped fresh dill
- 150 ml Cream
- 2 Tablespoon (level) Creme fraiche Cheese
- 30 g Butter
- Salt
- White milled pepper
- 1 Tablespoon (level) Granulated Dijon mustard
- 60 ml White wine dry
- 125 ml Fish stock
- 1 tsp Mustard extra hot
- 1 Tablespoon (level) Sifted flour
- Some finely chopped dill
- 250 g Leek, cleaned, cut into 5 cm pieces
- Extra virgin olive oil
- Freshly grated nutmeg
- Dice the potatoes and cook them in salted water with a tablespoon of onions. In the meantime, season the salmon with salt and pepper and fry briefly on both sides in olive oil. Place the salmon fillets on a baking sheet.
- Drain the potatoes, let them steam out. Pour in 75 ml of cream. Bring to the boil and mash finely. Season to taste with salt, pepper and Dijon mustard. Fold in a tablespoon of dill and 20 grams of butter. Spread the puree on both fillets and bake in a preheated oven at 160 degrees for just under 5 minutes.
- Sweat the remaining onion cubes in 10 g butter, pour the flour over them and sweat while stirring. Deglaze with wine. Reduce a little. Pour in the cream and fish stock and simmer while stirring. Season with mustard, salt, pepper and dill.
- Blanch the leeks in salted water for 2-3 minutes. Rinse in the cold. Drain well and sauté in olive oil all over. Season with salt, pepper and nutmeg
- Place the sauce on a plate as a mirror. Place the gratinated salmon fillet on top. Put on the leek vegetables
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