Salmon steak with creamy cherry tomato sauce and confit potatoes

Ingredients

• 1.5 kg Potatoes (firm-fleshed type) (Peeled and thinly sliced (2‑3 mm))
• 100 g Butter (Melted)
• 1 c. à café Salt (Sea salt or kosher)
• 200 ml Neutral oil (sunflower or canola) (For frying the potatoes)
• 4 pcs Salmon steaks (About 180‑200 g each, skin left on)
• 2 c. à soupe Olive oil (For searing the salmon and the sauce)
• 2 pcs Garlic (Peeled, sprouts removed, finely chopped)
• 250 g Cherry tomatoes (Rinsed and halved)
• 100 g Fresh spinach (Added whole to the sauce)
• 200 ml Liquid cream (30% fat) (To incorporate into the sauce)
• 50 g Sun-dried tomatoes (Drained if packed in oil)
• 10 g Fresh basil (Chopped)
• 30 g Grated Parmesan (For finishing the sauce)
• 1 c. à café Freshly ground black pepper (Freshly ground)

Instructions

1. Slice the potatoes

   Peel the potatoes then slice them thinly (2‑3 mm) using a mandoline or a very sharp knife.

   Time: PT20M

2. Mix with melted butter

   Melt the butter, pour it over the slices in the bowl, add the salt and gently mix to coat each slice.

   Time: PT5M

3. Line the pan and compact

   Butter the pan, line it with parchment paper, lay the slices in layers, cover with a second sheet of paper and press firmly with the back of a spoon or a weight.

   Time: PT5M

4. Slow oven cooking

   Place the pan in the oven at 130°C for 3 hours. The low heat allows the potatoes to confit without browning.

   Time: PT3H

   Temperature: 130°C

5. Cool, press and refrigerate

   Allow the block to cool, press it again with a weight (e.g., canned goods), then place it in the refrigerator for 12 hours.

   Time: PT0M

6. Unmold and cut the fries

   Remove the parchment paper, unmold the potato block and cut it into thick fries about 2 cm thick.

   Time: PT5M

7. Fry the fries

   Heat the neutral oil in a pan over medium‑high heat (≈180°C) and brown the fries on all sides until golden and crispy.

   Time: PT10M

   Temperature: 180°C

8. Season the salmon

   Sprinkle the salmon steaks with salt and pepper on both sides. Let rest for 2 minutes.

   Time: PT2M

9. Sear the salmon

   Heat the olive oil in a pan over medium‑high heat, place the steaks skin‑side down, cook 3 minutes, flip and cook 3 minutes on the other side until done to the core.

   Time: PT6M

10. Prepare the creamy sauce

    In the same pan, sauté the chopped garlic with a drizzle of olive oil, add the halved cherry tomatoes, season with pepper, incorporate the spinach, pour in the liquid cream, let it gently simmer 2‑3 minutes, add the sun‑dried tomatoes, chopped basil, Parmesan and a turn of the pepper mill.

    Time: PT10M

11. Plating and serving

    Place the salmon steaks on plates, generously drizzle with sauce, serve with confit potato fries and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

45 g

Fat

30 g

Fiber

5 g