Salmon Fillets Buried in Potatoes
Salmon fillets baked in foil between layers of shredded potato, then broiled until the potato crust turns golden. Served with a white wine and shallot butter sauce for an elegant, French-inspired dinner.
YIELD
4 servingsPREP
20 minCOOK
15 minREADY
35 minThis French-inspired technique buries salmon fillets between two layers of shredded potato, wraps everything in foil, and bakes until the fish steams to perfection inside its potato cocoon. A quick trip under the broiler at the end crisps the potatoes into a golden, hash-brown-like crust.
The shredded potatoes insulate the salmon from direct heat, so the fish cooks gently and stays incredibly moist. Lemon juice and sliced scallions mixed into the potatoes season them from within. After 15 minutes in a hot oven, you unwrap the foil packets and broil both sides for two minutes each to brown the potato layer.
The white wine and shallot butter sauce is a classic beurre blanc: shallots, white wine, and vinegar reduced almost to nothing, then butter beaten in off the heat until smooth and creamy. It’s a rich, silky finishing touch worthy of a restaurant plate.
Chef Tips
- Shred the potatoes just before assembling. They oxidize and turn brown quickly. Toss with lemon juice immediately.
- Press the potatoes down firmly around the salmon so they form a compact crust that browns evenly under the broiler.
- Beat the butter into the reduced wine off the heat, one tablespoon at a time. Too much heat breaks the sauce into greasy liquid.
- Enclose the foil tightly so no steam escapes during baking.
Variations
- Use sweet potatoes instead of russets for a sweeter, more colorful crust.
- Add fresh dill or tarragon to the potato mixture for an herbed version.
- Skip the beurre blanc and serve with a simple squeeze of lemon for a lighter finish.
Ingredients
Directions
Heavily butter 4 pieces of 9 by 12 inch aluminum foil.
Then sprinkle with salt and pepper.
Preheat oven to 450 degrees.
Shred potatoes and mix with lemon juice and scallions.
Make a bed using half the potatoes on each piece of aluminum foil.
Place a salmon fillet on the potato bed, sprinkle with salt and pepper and cover wiith remaiining potatoes.
Press down on the potatoes, then enclose tightly in foil.
Place in oven for fifteen minutes.
Meanwhile, combine shallots, wine, and vinegar in saucepan.
Place over mediium heat and cook untiil most of the liquid is evaporated.
Remove from heat and beat in remaining butter.
Add salt and white pepper to taste and set aside in a warm place.
When it’s time to put dinner on the table, heat the broiler.
Unwrap the salmon, and place close to the heat.
Brown well, about 2 minutes per side.
Arrange the salmon on a platter and serve the sauce seperately.
Serves 4.
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