Salmon fillet and potato scales

1. Fot the crushed potatoes: peel, wash and dice the potatoes. Bring to a boil a large amount of water with a pinch or two of coarse salt. Toss them in water and cook for 20 minutes. Wash, dry and finely chop the herbs. Crush the potatoes, add the herbs, salt and pepper, and combine. Set aside.

2. For the salmon, brush the potatoes under cold water. Slice them with a mandolin. Dry them with a cloth.
Preheat oven to 210°C (th. 7).

3. Brush the salmon fillets with olive oil, add salt and pepper to taste. Lay on top the potato slices in an overlapping  pattern (to ressemble fish scales) covering the fillets completely. Season with salt and pepper, tie the fish.

4. Pour a tablespoon of oil in a baking dish. Place the salmon fillets, cover with an aluminium foil. Bake for 15 minutes, then remove the foil and continue cooking for 5 more minutes. In the meantime, pour olive oil into the crushed potatoes and reheat over low flame, stirring.

Serve the salmon fillets with crushed potatoes.

Photo credit: Sucré Salé