Here, the crispy potato crust not only adds flavor, it also dresses up the salmon in an unexpected way and makes for an elegant riff on traditional fish and chips.
I used a little more horseradish and I pan seared the the potato side of the fish and placed it on a sheet pan cover with plastic wrap and placed it in the refrigerator.( a dinner party for 12) Took the fish out and let it come to room temperature. Cook the fish till done.350 degrees,8 to 10 minutes. (The liquid under the fish is finished when it starts to bubble up) I placed avacado puree with chopped fresh heirloom tomato's
I love this recipe. My potato crust doesn't look like the picture but it's still delicious.
Aside that the salmon was over done, this just isn't a good recipe. The potato idea sounded good but doesn't work out as directed. Overall it lacks flavor and the potatoes certainly don't look like the photo.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.