Salmon parmentier and garlic verrine

1. Peel and chop 8 cloves of garlic. In a pan, brown them with 5 cl of oil over low heat. Remove with a slotted spoon and drain on paper towel.

2. Boil the 4 large unpeeled potatoes in salted water for 20 minutes. Peel and chop 1 pink garlic and stir with 120 g of softened butter.

3. Peel the potatoes, crush with a fork and mix with the garlic butter. Add salt and pepper. Steam 4 salmon steaks for 15 minutes or in a pan with a drizzle of oil for 5 minutes on each side.

4. Flake the salmon and divide the puree in 4 verrines. Add one layer of salmon and decorate with garlic chips. Serve.

Photo credit : Sucré Salé