Salmon fillets with herb crust and béchamel potatoes

Ingredients for 4 servings:

• 800 g salmon fillet(s), without skin
• 50 ml dry white wine
• n. B. salt and pepper, white
• 100 g shallot(s), finely diced
• 10 g garlic, finely diced
• 30 g butter, mildly soured
• 30 g walnuts, chopped
• 30 g breadcrumbs
• 30 g Parmesan, finely grated
• 3 egg yolks
• 15 g dill, finely chopped
• 15 g parsley, finely chopped
• 1 tsp, levelled pepper, white
• 1 tsp, heaped paprika powder, sweet
• n. B. Salt
• 800 g jacket potatoes, from the previous day
• 200 g bacon, diced
• 200 g shallot(s), finely diced
• 20 g garlic, finely diced
• 50 g butter, mildly soured
• 50 g wheat flour
• 250 ml whole milk, cold
• 250 ml vegetable broth or vegetable stock, unsalted
• 1 tsp, levelled pepper, white
• ½ tsp allspice powder
• 1 bay leaf, dried
• ½ bunch parsley, finely chopped
• n. B. Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

For the crust, sauté the diced shallots and garlic with the butter in a pan until translucent. Transfer this mixture to a food processor along with the remaining crust ingredients and add salt if desired. Chop until smooth. Wash the salmon fillet, pat dry, season both sides with salt and pepper, place in a baking dish, and drizzle with the wine. Roll out the crust mixture on a work surface and place it on the fillet. Preheat the oven to 200°C (top/bottom heat) and place the dish on the middle shelf. After about 15 minutes, the fish will be cooked and the crust will be slightly crispy. For the béchamel potatoes, melt the bacon in the pan. Add the diced shallots, garlic, butter, and flour and sauté until the mixture begins to brown. Add the milk and stock and bring to a boil. Stir the sauce frequently to prevent lumps from forming. Stir in the pepper, allspice, and bay leaf, and season with salt. Stir in the thinly sliced, peeled potatoes, cover, and bring back to a boil. Stir occasionally with a wooden spoon to prevent the mixture from burning on the bottom of the pot. After about 15 minutes, stir in the chopped parsley, remove the bay leaf, and season with salt again, if desired. Serve the salmon with the crust and the béchamel potatoes.