Potato Crusted Salmon with Cream Sauce
Another one of those fancy meals! I used to make this for St. Patrick’s day. I didn’t this year because we went to my parents’ house (where I ate chicken fingers and everyone else ate corned beef, ew.) I serve this fish with either “frizzy salad” (all those fancy leaves) or mixed veggies, for the uncultured. I imagine if you like carrots, this would be great with steamed carrots. (I hate carrots, even though you see them on the plate below, they were quickly moved elsewhere.)
Fish:
- 2 large potatoes, peeled
- 4 4oz. salmon fillets or steaks (I personally think fillets work better, but with skin/scales removed)
- 4 tsp. country Dijon mustard
- 1 egg
Grate potatoes on large holes of grater. Mix grated potatoes with egg. Pat fish dry, and lightly season with salt and pepper. Rub one side of each fillet (use 1 tsp on each) with Dijon mustard. Cover the mustard with enough potatoes to coat entirely. Wrap in plastic wrap to firm and press excess water/space out. Preheat oven to 425. In an ovenproof nonstick pan, heat 2 Tbs olive oil. Place fish potato side down. When they have started to get golden, flip CAREFULLY (get the best flipper in your house - that’s the husband, not me) to flip it over. Pop into oven for 5-10 minutes, until fish is opaque in center.
Serve with Chive Cream Sauce…
- 1 Tbs olive oil
- 5 scallions, sliced as thin as you can, white part only
- 1 Tbs chopped garlic
- 3 Tbs white vinegar
- 3 Tbs water
- 1/2 c.chardonnay (or whatever white you have around)
- 1/2 c. evaporated skim milk
- 1 tsp. cornstarch mixed with 1 Tbs water
- 6 chives, chopped
Heat olive oil, and add scallions, sauté two minutes. Add garlic until fragrant. Add water and vinegar, let cook to almost dry. Add wine and reduce by half. Add evaporated milk and cornstarch mixture, remove from heat as soon as it boils and stir in chives, add salt and pepper to taste.