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Salmon with Leek Fondue, Cream and Mashed Potatoes
Crispy salmon fillets, placed on a velvety leek fondue with cream, accompanied by a garlic‑butter‑smoked cheddar‑flavored mashed potato. A comforting, simple and economical dish, perfect for a weeknight dinner or a special occasion.
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Cost Breakdown
Critical Success Points
- • Cooking the salmon – first side to achieve a crispy skin
- • Incorporate the cream without boiling it
- • Mash the potatoes adding the hot milk gradually
Safety Warnings
- • Handle very hot oil – avoid splatters.
- • The oven at 70 °C stays hot – use kitchen gloves.
- • Melted butter can cause burns if spilled.
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