Salmon strips with Mediterranean mashed potatoes

Ingredients for 4 servings:

• 1 kg potatoes, I use waxy ones
• 100 g tomatoes, dried in oil
• 125 g crème fraîche
• 4 garlic cloves
• 80 g olives, black, preferably uncolored Kalamata olives, I use them without stones.
• 100 g shallot(s)
• 1 bunch of basil
• 800 g salmon fillet(s), fresh with skin
• 14 tbsp olive oil, or to taste
• 50 g Parmesan, fresh
• Salt
• Pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Cook the potatoes with their skins on. Cut the tomatoes into strips, toss with 3 tablespoons of tomato oil, dice the shallots, press the garlic with the skin on, and chop/chop into very small pieces if desired. Roughly chop the olives. Finely chop half of the basil leaves. Cut the salmon into 8 slices, score the skin 2-3 times, then season with salt and pepper. Fry the fillets skin-side down in olive oil (about 4 tablespoons for all pieces) over low heat for 20 minutes. Without turning, cover for the last 5 minutes! Sauté the shallots and garlic in 2 tablespoons of oil, add the peeled potatoes and crème fraîche, and mash roughly with a potato masher. Stir in the olives, basil, and tomato strips with the oil, season with salt and pepper. Serve the mash with 2 strips of salmon each, grate Parmesan cheese over it, tear the remaining basil strips over it, and drizzle with the remaining oil (2 tbsp per plate).