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.