Pan-seared salmon, Pomme Dauphine, and a buttermilk herb sauce
Directions
- 1Prepare the Pomme Dauphine: cut potatoes manually (or use a mandoline/grater), season them, and then pack and cook them in a well-oiled and heated pan on medium.
- 2Prepare the salmon: season the skin side to remove moisture and cook almost entirely on the skin side.
- 3Prepare the buttermilk sauce: use onions and aromatics to flavor the base with lemon juice, then strain, and finally add buttermilk and herbs.
- 4Serve the pan-seared salmon with Pomme Dauphine and buttermilk herb sauce.
Ingredients
- salmon
- potatoes
- onions
- aromatics
- lemon juice
- buttermilk
- herbs
- rosemary
- dill
- parsley
Equipment
panmandoline shredder or grater (optional)
Tips
- For potatoes, use a mandoline shredder or grater, or cut manually and season before packing and cooking in a well-oiled and heated pan on medium.
- For salmon, season the skin side to get rid of as much moisture as possible while cooking and cook almost entirely on the skin side.
- For buttermilk sauce, use onions and aromatics to flavor the base with lemon juice before straining and then adding in buttermilk and herbs.
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