Salmon Fillet with Potato Crust

Remove the remaining bones from the salmon fillet with tweezers, rinse, dry and divide into 6 pieces. Season with salt, pepper and juice of one lemon. Stand for 15 minutes.

Peel the potatoes and cut into thin slices. Blanch in 1 liter of salted water for 3 min, quench.

Dry potatoes and fish. Place fish in a greased gratin dish. Dust with flour. Pull potato slices through beaten egg and place on top of fish like a roof tile. Drizzle with 25 g melted butter and bake in oven.

Circuit: 200 to 220 °C , 2nd slide bar v. U.

180 to 200 degrees , convection oven 20 to 25 min.

Now preheat the broiler. Over broil the salmon fillet for 1 to 2 min until the potatoes are golden brown and crispy.

In the meantime, cook the sauce with 125 g butter according to package instructions, but add orange juice and saffron instead of the amount of water indicated. Season with the grated salt, orange peel, pepper and a pinch of sugar.

Cook the peas in boiling salted water for 5 minutes, drain. Serve with the fish and sauce, garnish with orange wedges.

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