About This Recipe
A recipe for a must have of the French gastronomy. The fig vinegar will bring peps and originality to your plate.
Ingredients
At Oliviers&Co
Italian Olive Oil
Fig Specialty Vinegar
Salt & Herbs Mix for Fish
Salt from Camargue
Pepper
At the market
4 firm potatoes
2 garlic cloves
1.05oz butter
4 salmon steaks, skin on
6 shallots
Directions
Preheat oven to 410°F.
Use 2 skewers to cut the potatoes. To do so, prick the skewers through the middle of the potato and cut into strips, so you only cut through halfway. Cut the garlic cloves into strips and divide them among the potatoes. Place them in an oven dish.
Cut small pieces of butter and insert them in each potato. Drizzle the whole with olive oil and salt. Bake for 40 minutes.
Meanwhile, peel the shallots, slice them and let them sweat in 1 tbsp of olive oil for 10 minutes over medium heat. Then pour in 4 tbsp of fig vinegar. Let it stew over low heat for 5 minutes.
10 minutes before the end of cooking of potatoes, place some baking paper in a large sauté pan and fry the salmon steaks on the skin side until the skin has a caramelized appearance and cover for 7-8 minutes. Then turn the fish over and cook for 1-2 minutes until the flesh is translucent.
Adjust the seasoning, add some pepper and some salt & herbs mix and serve with a drizzle of olive oil, the potatoes and the shallots confit with their juice.