Recipe courtesy of Jean-Pierre Brehier
Show: Chef Du Jour
Yield:
4 servings

Ingredients

CHIVE AND SCALLION SAUCE
CHIVE AND SCALLION SAUCE

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 steak with the mustard (for fillets, spread mustard on the rounded side, not the skin side). Cover the mustard with enough 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 degrees.

In an ovenproof, nonstick frying pan, heat the olive oil. When hot, place the fish very gently in the pan, with crust side down, using a large spatula to avoid breaking the crust. Saute for 2 to 3 minutes until the potatoes are golden brown. Flip the fish carefully to the other side and finish cooking in the oven for about 5 minutes, or until the center of fillet is opaque in color.

Serve with Chive and Scallion Sauce.

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 steak with the mustard (for fillets, spread mustard on the rounded side, not the skin side). Cover the mustard with enough 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 degrees.

In an ovenproof, nonstick frying pan, heat the olive oil. When hot, place the fish very gently in the pan, with crust side down, using a large spatula to avoid breaking the crust. Saute for 2 to 3 minutes until the potatoes are golden brown. Flip the fish carefully to the other side and finish cooking in the oven for about 5 minutes, or until the center of fillet is opaque in color.

Serve with Chive and Scallion Sauce.

CHIVE AND SCALLION SAUCE

In a saucepan, heat the olive oil then add the scallions and saute for 2 minutes. Add the garlic and when fragrant, add the vinegar. Let reduce until almost dry. Pour in the wine and let reduce until half remains. Add the evaporated milk and the cornstarch mixture.

Remove from the heat as soon as it boils. Add the chives and adjust the seasoning with salt and white pepper.

CHIVE AND SCALLION SAUCE

In a saucepan, heat the olive oil then add the scallions and saute for 2 minutes. Add the garlic and when fragrant, add the vinegar. Let reduce until almost dry. Pour in the wine and let reduce until half remains. Add the evaporated milk and the cornstarch mixture.

Remove from the heat as soon as it boils. Add the chives and adjust the seasoning with salt and white pepper.

IDEAS YOU'LL LOVE

Roasted Salmon Nicoise Platter

Recipe courtesy of Ina Garten

Smoked Salmon

Recipe courtesy of Alton Brown

Asian Grilled Salmon

Recipe courtesy of Ina Garten

Balsamic-Glazed Salmon

Recipe courtesy of Giada De Laurentiis

Smoked Salmon and Egg Salad Tartines

Recipe courtesy of Ina Garten

Grilled Salmon with Citrus Salsa Verde

Recipe courtesy of Giada De Laurentiis

Potato-Crusted Alaskan Salmon with Arugula, Quinoa Salad and Lemon Beurre Blanc

Recipe courtesy of Daniel Jackson

Potato Crusted Salmon

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking