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Ingredientes
- 2 lrg Potatoes, peeled
- 4 x Salmon fillets or possibly steaks, (4-ounce.)
- Â Â Salt & grnd white pepper, to taste
- 4 tsp Dijon mustard
- 1 Tbsp. Extra-virgin extra virgin olive oil
- 1 Tbsp. Extra-virgin extra virgin olive oil
- 5 x Scallions, thinly sliced white part only
- 1 Tbsp. Garlic, minced fresh
- 1/4 c. Champagne vinegar
- 1/2 c. Chardonnay, or possibly other full-bodied dry white wine
- 1/2 c. Evaporated skim lowfat milk
- 1 tsp Cornstarch, mixed with
- 1 Tbsp. Water
- 6 x Chives, snipped
- Â Â Salt & grnd white pepper, to taste
Direcciones
- TOPPING DIRECTIONS:GRATE the potatoes using the large holes of the grater.
- PAT the fish dry with paper towels. Season the fish lightly with salt and white pepper. Generously spread one side of each fillet or possibly steak with the mustard (for fillets, spread mustard on the rounded side, not the skin side). Cover the mustard with sufficient grated potatoes to coat entirely.
- Cover the fish with plastic wrap and press the grated potatoes down onto the fish very firmly and tightly. Remove the wrap and season the potatoes with salt and white pepper.
- PREHEAT oven to 425 F.
- HEAT the extra virgin olive oil in an ovenproof, nonstick frying pan.
- WHEN Warm, place the fish very gently in the pan, with crust side down, using a large spatula to avoid breaking the crust.
- Saute/fry for 2 to 3 min till the potatoes are golden. Flip the fish carefully to the other side and finish cooking in the oven for about 5 min, or possibly till the center of fillet is opaque in color.
- SERVE with the Chive & Scallion Sauce.
- CHIVES & SCALLION SAUCE DIRECTIONS:HEAT the extra virgin olive oil in a saucepan, then add in the scallions and saute/fry for 2 min. Add in the garlic and when fragrant, add in the vinegar. Let reduce till almost dry. Pour in the wine and let reduce till half remains. Add in the evaporated lowfat milk and the cornstarch mix.
- REMOVE from the heat as soon as it boils. Add in the chives and adjust the seasoning with salt and white pepper.
- Notes: This presentation is absolutely stunning and so easy to achieve.
- Make sure the potatoes are pressed down firmly onto the fish, and use a nonstick frying pan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 451g | |
| Recipe makes 4 servings | |
| Calories 663 | |
| Calories from Fat 324 | 49% |
| Total Fat 36.09g | 45% |
| Saturated Fat 8.48g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 118mg | 39% |
| Sodium 221mg | 9% |
| Potassium 1528mg | 44% |
| Total Carbs 31.93g | 9% |
| Dietary Fiber 4.4g | 15% |
| Sugars 5.38g | 4% |
| Protein 46.38g | 74% |
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