Roasted salmon with champagne
A refined and elegant recipe for all celebrations!
1. Wash the potatoes and put them in a saucepan. Cover with cold water, salt and bring to a boil. Cook for 30 minutes. Then drain, rinse under cold water and peel them.
2. Mash the potatoes with a fork or pass them through a food mill. Put the purée in a bowl, add milk and mix. Then combine 50g butter, little by little. Adjust the seasoning. Butter a baking dish, shape purée quenelles and place them in it. Shape the quenelles with 2 tablespoons. Then sprinkle with breadcrumbs. Set aside.
3. Preheat oven to th. 6/7 – 200 ° C. Peel and slice the onions. Rinse, dry and chop dill. Combine dill with cream, add salt and pepper.
4. Place the salmon darnes in a baking dish, drizzle with oil and champagne. Add the onions and bake for 20 minutes.
5. Remove salmon from oven and replace it with purée quenelles. Increase the oven temperature to th. 7-210°C and heat a few minutes.
6. Arrange the salmon darnes on plates, top with 1 tablespoon of onion and dill cream. Add fresh ground pepper, then place purée quenelles. Serve immediately.
Photo credit : Sucré Salé
