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Wild Salmon with Garlic Mashed PotatoesTheWorldWideGourmet.com

Flavors of Germany

Total time: 1hr to 2hr

Oven temperature: 80° C (150° F)
Preparation time: 30 minutes
Cooking time: About 1 hour

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:211.2 kcal

Proteins:6.8 g

Fats:16.9 g

Carbohydrate:8.8 g

Fibers:1 g

Sugar:1.5 g

Cholesterol:62 mg

Sodium:129.7 mg

Calcium:28.7 mg

Energy:476 kcal

Proteins:15.4 g

Fats:38 g

Carbohydrate:19.8 g

Fibers:2.3 g

Sugar:3.3 g

Cholesterol:139.8 mg

Sodium:292.4 mg

Calcium:64.7 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

*Garlic mashed potatoes

350

g

floury potatoes

100

g

hot milk

20

g

butter

30

ml

garlic purée

15

ml

whipped cream

grated nutmeg

salt

*Salmon

4

x

60

g

slices of wild salmon

150

g

butter

juice of 1 lemon

salt

*Garnish

20

ml

caviar (optional)

METHOD

  1. Quarter the potatoes and cook in boiling salted water. Remove them and put them immediately through a potato ricer.
  2. Add the butter; season with salt and nutmeg and blend in the hot milk.
  3. At the end, add the garlic purée and cream, then correct the seasoning; the potatoes should be creamy.
  4. While the potatoes are cooking, remove any bones from the salmon; salt it lightly on all sides.
  5. Butter an ovenproof dish. Place the slices of salmon in it side by side and coat with a little butter. Cover the dish tightly and cook the fish on the lowest rack of an oven preheated to 80 °C (150° F) for 10 to 12 minutes depending on the thickness of the slices.
  6. Remove from the oven and let the salmon cool for a few minutes.
  7. Reheat the remaining butter in a skillet until it begins to brown. Season with salt and lemon juice and froth lightly with a whisk.

Presentation

  1. Place the salmon fillets on plates with the garlic mashed potatoes.
  2. Pour the brown butter over top and garnish the mashed potatoes with a spoonful of caviar per serving.

WINE SUGGESTIONS

Chardonnay

Sauvignon

Pinot Grigio

CHEF'S NOTES


Hans Haas, Tantris



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