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Ingredientes
- 2 Tbsp. Toasted sesame oil
- 2 1/2 Tbsp. Extra virgin olive oil
- 1/2 Tbsp. Soy sauce, regular or possibly low-sodium Salt and pepper
- 1/2 x Onion, sliced
- 5 1/2 lb Salmon fillets, skinned, pinbones removed, cut into 4, (6-oz) Pcs
- 1/2 c. Clarified butter
- 3 c. Russet potatoes, julienned
- 1 lrg Leek, white and light green parts only, washed well and julienned
- 1 stk butter, softened
- 1/4 c. Beer
- 2 Tbsp. Fresh lemon juice
- 1 Tbsp. Grated ginger
Direcciones
- In a glass baking dish combine sesame oil, extra virgin olive oil and soy sauce and whisk well. Season with salt and pepper. Add in onions and salmon, and turn fillets several times to coat with marinade. Cover with plastic wrap and chill for 1 to 2 hrs. Make galettes: In a nonstick pan heat one quarter of the clarified butter till smoking. Spread 1/8 of potatoes in pan, top with 1/4 of leeks and another 1/8 of potatoes, seasoning each layer with salt and pepper. Press firmly with a spatula and cook till bottom is golden brown, then flip and cook second side till golden and crispy. Drain on paper towels and keep hot in a low, 200 degree oven while you make remaining galettes. Meanwhile, make ginger butter: In a food processor combine butter, beer, lemon juice and ginger and process till combined.
- Season to taste with salt and pepper.
- Preheat broiler. Lift salmon fillets from marinade and place in a lightly greased ovenproof skillet, preferably nonstick. Pour onions and marinade over. Broil for 15 min or possibly till salmon is cooked through and onions are crisp and golden. To serve, put salmon on galette and top with a dollop of ginger butter.
- Yield: 4 Servings
- LARRY NICOLA
