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Title: Fillet of Atlantic Salmon with Potato Scales
Categories: Entree Salmon
Yield: 6 Servings
| 6 | md | To large potatoes, peeled |
| 1 | c | Clarified butter |
| 6 | x | 180g fillets of salmon, |
| Trimmed and the bones | ||
| Removed | ||
| 500 | g | Fresh spaghetti |
| Extra virgin olive oil | ||
| 2 | tb | Chopped chives |
| Salt and pepper | ||
| 4 | md | To small zucchinis |
| Beurre blanc: | ||
| 1/4 | c | White wine |
| 1/4 | c | White wine vinegar |
| Few white peppercorns | ||
| 1 | tb | Cream |
| 550 | g | Unsalted butter, cut into 1 |
| Cm cubes | ||
| Salt and freshly ground | ||
| Pepper | ||
| 1 | tb | Chopped chives |
To prepare the salmon: cut the potatoes into barrel shapes using a 2.5cm round cutter. Slice the barrels into 1 cm thick slices using a mandolin or sharp knife, then fry the rounds in the clarified butter until slightly coloured. Layer the potato rounds on top of each fillet of salmon, overlapping to form 'fish scales'. Cover and refrigerate while you prepare the spaghetti and zucchini. Cook the spaghetti in boiling salted water until just cooked. Drain and toss with extra virgin olive oil, the chives and salt and pepper to taste. Slice the zucchini into 1 cm thick rounds. Blanch the rounds in boiling salted water. Drain, season with salt and pepper and toss in olive oil.
To make the beurre blanc: place the wine, vinegar and peppercorns in a stainless steel saucepan and reduce by half over low heat. Add the cream and reduce to a thick syrup consistency. Reduce the heat and whisk in the butter, a small piece at a time. Check for salt and pepper, then stir through the chives.
To cook the salmon: heat some olive oil in a non-stick frying pan and cook the prepared salmon, potato-side down, for 2 minutes, then turn over and cook for a further 2 minutes (the salmon is best served medium rare).
To serve: place some pasta in the middle of heated serving plates. Arrange the zucchini around and place the salmon on top of the pasta. Pour the beurre blanc around the pasta and serve at once. Ion Curley, Rhubarbs Bar & Restaurant, Melbourne, Vic. Bon Appetit - Exec.Chef Magnus Johansson
Source: Australian Vogue Wine and Food Cookbook 1993\1994
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