Salmon cooked one-sided & Hasselback Potatoes

Crispy-skinned salmon is served alongside golden, butter-stuffed roasted potatoes and tender, sweet shallot confit, all finished with a generous drizzle of premium olive oil and a delicate sprinkle of aromatic herbs for a flavorful, elegant dish.

At Oliviers&Co
Dievole Olive Oil
Specialty Vinegar with Champagne wine
Salt & Herbs Mix for Fish
Flower of Salt of the Ebro Delta

At the market
4 firm potatoes
2 garlic cloves
1.05oz butter
4 salmon steaks, skin on
6 shallots
Pepper

Preheat oven to 410°F.

Use two skewers to cut the potatoes.

To do this, stick the skewers into the middle of the potato and cut it into slices, so that you only cut halfway through.

Slice the garlic cloves and spread them over the potatoes. Place them in an oven dish.

Cut small pieces of butter and insert them into each potato. Drizzle with olive oil and salt. Bake in the oven for 40 minutes.

Meanwhile, peel and mince the shallots and sweat them in 1 tablespoon of olive oil for 10 minutes over medium heat.

Then pour in 4 tablespoons of Specialty Vinegar with Champagne wine. Simmer over low heat for 5 minutes.

10 minutes before the potatoes are done cooking, place parchment paper in a large sauté pan and fry the salmon steaks skin-side down until the skin is caramelized, then cover and cook for 7-8 minutes.

Then turn the fish over and cook for 1 to 2 minutes until the flesh is translucent.

Adjust the seasoning, add a little pepper and a little salt & herbs, and serve with a drizzle of olive oil, the potatoes, and the confit shallots with their juices.