Potatoes confit in butter with fried salmon, sour cream, spinach and butter sauce
A deliciously creamy and flavourful recipe.
Ingredients:
For the candied potatoes:
- 800 g Cêlavíta cooking potatoes
- 500 ml vegetable stock
- 1 sprig of sage
- 200 g butter
- Salt and pepper, to taste
For the butter sauce:
- 150 ml vegetable stock (from the candied potatoes)
- 50 ml dry white wine
- 1/2e tbsp white wine vinegar
- Grater of ¼ lemon
- 1 sprig of sage
- 200 ml of cooking cream
- Salt and pepper, to taste
- 75 g cold butter, lumps
Other:
- 4 pieces of salmon, with scaled skin, 125 g p.p.
- 2 tbsp butter or oil
- 200 g fresh spinach p.p.
- 1 garlic clove, grated
- 2 tbsp crème fraiche
- 4 tsp salmon roe
Preparation
Step 1:
Place the potatoes in a large pan. Pour in the vegetable stock and add the sage. Cook the potatoes over medium heat for about 10 minutes with the lid on the pan. Then drain the stock, saving 150 ml of it for the butter sauce. Add the butter to the potatoes and lower the heat. With lid on the pan, continue cooking the potatoes until they are fully cooked. Season the potatoes with salt and pepper.
Step 2:
Reduce the vegetable stock, white wine, white wine vinegar, lemon zest, sage 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:
Fry the salmon slices on medium heat in butter or oil until crispy on the skin. Season the salmon with salt and pepper. Meanwhile, fry the fresh spinach in another pan and grate some garlic over it while frying. Season with salt and pepper.
Step 4:
Serve the confit potatoes with the salmon, spinach and butter sauce. Serve a small spoonful of crème fraîche and some salmon eggs on top of the potatoes.
