Pommes duchesse with fried salmon
Fancy putting a special potato variation on the table? Then try pommes duchesse: potato puffs combined with fried salmon and white wine sauce. A party on the table!
Ingredients:
For the pommes duchesse:
- 900g CêlaVíta Floury potatoes
- 2 egg yolks
- 100 g butter
- Nutmeg, to taste
- Salt and pepper, to taste
For the white wine sauce:
- 150 ml fish stock
- 50 ml dry white wine
- 1/2e tbsp white wine vinegar
- Grater of ¼ lemon
- 200 ml of cooking cream
- Salt and pepper, to taste
- 75 g cold butter, lumps
- 400 g string beans
- 6 slices of fresh salmon weighing 120 g each, skin scaled
- 2 tbsp (clarified) butter
Extra needed:
Oven dish with baking paper, piping bag with serrated nozzle, mash cutter or passe-vite, peeler.
Preparation
Step 1:
Preheat the oven to 210 °C.
Boil the potatoes until tender in about 12 minutes. Drain and steam dry. Mash the potatoes and mix in the egg yolks, butter, nutmeg and salt and pepper. Fill a piping bag with a serrated mouth with the smooth puree. Cover an oven tray with baking paper and spray the tray with pretty rosettes of puree.
Bake the pommes duchesse in the oven for about 20 minutes until golden brown.
(The pommes duchesse can also be prepared "mise en place" and baked before serving).
Step 2:
Reduce the fish stock, white wine, white wine vinegar, lemon zest and cooking cream to about half. Then season the base with salt and pepper.
(The base can also be prepared "mise en place" and reheated and assembled before serving). Assemble the sauce with lumps of cold butter, do not let the sauce boil again.
Step 3:
Make long strands of the string beans using a peeler.
The string beans are boiled for 2 minutes in water with some salt just before serving.
Step 4:
Fry the salmon slices on medium heat in clarified butter until crispy on the skin. Season the salmon with salt and pepper.
Serve the crispy fried salmon with the pommes duchesse, butter sauce and string bean spaghetti.
Tip:
Vary flavours by adding various herbs and spices or, for example, cheese to the pommes duchesse batter.
