Salmon a la plancha con patatas alioli
Spain on a Fork · ♥ 1K likes · 43.3K views · 8 min video
Read about fillet in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 whole medium sized potatoes
Cut two peeled, dried potatoes into 2 cm bite sized pieces. Use a waxy potato, which holds its shape in the boil better than a starchy one.
- water
- sea salt
Put the potatoes in a stock pot, add water to about half an inch above them, season generously with sea salt and set over high heat.
- 120 g mayonnaise
- 2 cloves garlic
- 5 ml fresh lemon juice
- 15 ml extra virgin olive oil
- sea salt
- freshly cracked black pepper
For the alioli, grate two cloves of garlic into the mayonnaise, squeeze in the lemon juice, add the olive oil, season with sea salt and black pepper and whisk until well mixed.
- 2 cloves garlic
- sea salt
- 8 g chopped fresh parsley
- 30 ml extra virgin olive oil
For the garlic and parsley sauce, pound two roughly chopped garlic cloves and a pinch of sea salt to a paste in a mortar, then mix in the chopped parsley and the olive oil.
Garlic and parsley sauce in the mortar
After about 15 minutes the potatoes should pierce with a toothpick with some resistance. Do not over-boil or they fall apart.
- 2 fillets salmon filets
- extra virgin olive oil
- sea salt
- freshly cracked black pepper
Pat the salmon fillets completely dry on paper towels, rub with olive oil and season one side with sea salt and black pepper.
Cook the fillets in the hot pan two to three minutes per side until cooked through, then remove.
Transfer the cooled potatoes to a bowl with the alioli and fold gently until coated, without breaking them.
Dressing the potatoes and plating