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Title: Potato Crusted Salmon with Truffle Oil
Categories: Mushroom Salmon
Yield: 4 Servings
| 2 | Half pound salmon filets | |
| 1 | md | Yukon Gold potato, peeled |
| 1 | tb | Flour |
| White pepper | ||
| Sea salt | ||
| Truffle oil | ||
| Clarified butter |
Preheat oven to 350F. Heat clarified butter in oven safe skillet over medium heat. Season flesh side of salmon with sea salt and white pepper. Grate potato on coarse side of box grater, season with sea salt and white pepper and stir in flour (do this at the last minute because potato will darken rapidly in contact with air). Pat about 1/3 cup of the potato mixture on to flesh side of salmon, pressing lightly to make it stick. Place salmon potato side down in the hot butter and move gently with a spatula to prevent sticking. Cook for about 3-4 minutes or until potatoes have formed a golden brown crust. Carefully turn over, skin side down. Place in oven for about 10 minutes or until salmon is just cooked through. Remove from the oven and drizzle with truffle oil immediately prior to serving.