Now that Ash Wednesday has passed, ashes were gathered from Palm Sunday and placed on the forehead representing the first day of Lent, we settle in and look for flavor out of simplicity. As people move through the next 45 days preparing for Easter, remembering, repenting and celebrating, our meals shift from the over indulgence of Fat Tuesday, to a more sustaining meal.
I thought it would be great to share a favorite recipe that is simple and still full of flavor.
Potato Crusted Salmon
Yield 4 Servings
4 Salmon fillets, boned and skinned
2 Sweet Potatoes, Large, peeled, shred like hash browns
2 T Butter, unsalted
2 T Olive Oil
4 Sprigs Thyme, 1 t chopped
2 T Chives, fresh, minced, divided
1 C Red Wine Sauce
Sea Salt and Fresh Ground Black Peppercorns
2 Eggs, whisked
Red Wine Sauce
2 T Butter
1 Carrot, small minced
1/2 C Onion, diced
1/4 t Thyme
1 Bay leaf, whole
4 Parsley Sprigs
2 t Peppercorns, crushed
2 C Favorite Red wine
1 cup Fish stock or vegetable bouillon
2 t Fish Sauce
DIRECTIONS for sauce
Melt the butter in a heavy-bottom saucepan. Add the carrot and onion, and cook over low heat for 5 minutes, while stirring occasionally. Add the thyme, bay leaf, parsley, fish sauce and peppercorns.
Let cook 2 minutes and add all ingredients. Bring to a boil and simmer for approximately 8 minutes. Pour off the excess and save. This fluid is perfect for poaching your salmon in my perfectly poached salmon recipe, click link below. http://chefthymesavor.com/1/post/2013/06/perfectly-poached-tender-flavorful-salmon.html
Make each fillet as rectangle as possible (about 5 inches by 2 inches) by trimming off uneven edges with a sharp knife. Save these tidbits for a delicious fish stew. Dry fillet with paper towel. Dip in Egg and then roll in sweet potato hash browns, pressing to fillet to help stick. Season the fillets with salt and pepper, chives and sprinkle them with thyme.
To avoid any discoloration, cook the wrapped salmon fillets immediately.
Melt the butter and oil in a nonstick frying pan over high heat. Add the hash brown crusted fillet, and sautè until golden brown, about 3 to 5 minutes on each side. Gently flip with large metal spatula, be sure and get under the fillet well before flipping.
While the first fillet is cooking proceed with more crusting of fillets. Cook as soon as it is made. Repeat till finished.
Using a metal spatula, transfer the wrapped salmon on a lightly greased baking sheet. Preheat oven to 450°. Just before serving place the potato wrapped salmon in the oven for 3-5 minutes. Reheat the red wine sauce.
Place the crusted fillets of salmon in the middle of 4 warmed plates, and ladle the sauce around the plate. Garnish with the thyme sprigs. Sprinkle the plates with minced chives for a beautiful contrast.
If you wanted to be a little bit more indulgent, add a delicious lemon cream sauce.