Pan-Fry Alaska Salmon with Ratatouille and Mashed Potatoes
Ingredients
Yield: 4
Sesame Crusted Salmon
- 1800g Skinless Alaska Salmon
- 500g White sesame seeds
- 50g Vegetable oil
- salt
- white pepper
- lime juice
Potato Puree
- 320g water
- 20g butter
- 100g potato powder
- 50g butter cubes
- 200g milk
- salt
- fresh nutmeg
Ratatouille
- 50g olive oil
- 100g onions, diced
- 50g garlic, diced
- 400g bell pepper, stripes, mixed color
- 100g white wine, deglaze, reduce
- 200g vegetable stock
- salt
- pepper
- bay leave
- 200g eggplants, sliced
- 200g zucchini, green, sliced
- 200g tomato concasse
- 60g thyme, marjoram, chopped
- 10g tomato puree
- 20g basil
Garnish
- olive tomato confit
- romaine lettuce hearts
- whole dill, chive
Directions
Salmon
- Trim the salmon and cut it into portions (60g x 3 or 90g x 2). Reserve 50g for tasting.
- Season the salmon with salt, white pepper, and lime juice.
- Dip the salmon in white sesame seeds.
- Pan-fry the salmon in vegetable oil until golden-brown or broil it in the oven at 200°C for 10-12 minutes.
Potato Puree
- Boil the water and first butter.
- Pour the potato powder into the mixture and mix well with a spatula.
- Add the remaining butter cubes and melt them into the mix.
- Season with hot milk, salt, and fresh nutmeg. Adjust the liquid quantity to your preference.
Ratatouille
- Heat olive oil and sauté onions and garlic.
- Add bell peppers and sauté for a few minutes.
- Deglaze with white wine and reduce.
- Add eggplants, zucchini, puree, and herbs.
- Finally, add tomato concasse and sliced basil.
- Serve with a little juice.
- Arrange potato puree in two lines on a rectangular plate.
- Place ratatouille in between.
- Arrange tomatoes and romaine lettuce around.
- Place slices of sesame-crusted salmon diagonally in the center.
- Garnish with chives and dill twigs.