Crispy Potato Wrapped Salmon With Turnip Puree And Roasted Root Veggies

AuthorSylvieCategory, DifficultyAdvanced

Hey all! I haven't shared a recipe for a long time and I am super excited about this one. It's not an easy recipe for sure and it's not designed for a huge crowd but let me tell you something, it will impress your guests! The salmon fillets are wrapped with paper thin potato ribbons, then pan-fried until the potato crust is crispy and the fish is perfectly moist and flaky. I served it with a creamy buttery turnips puree and roasted root veggies. This recipe celebrates the beauty and versatility of root veggies that are in season during winter. It's truly delicious especially with chilled white wine. Hope you like it!

Yields2 Servings
Prep Time30 minsCook Time50 minsTotal Time1 hr 20 mins
For The Roasted Root Veggies
 200 g small beetroots
 120 g baby carrots
 2 garlic cloves
 4 thyme sprigs
 Salt to taste
 1 A pinch of black pepper
 1 tbsp olive oil
For The Turnip Puree
 1 medium leek
 350 g small turnips
 30 g unsalted butter
 Salt to taste
 ¼ cup cream, at room temperature
 ¼ tsp ground nutmeg
 The roasted garlic
For The Wrapped Salmon
 1 large long potato
 2 * 150g skinless salmon fillets, center cut
 Salt to taste
 Black pepper to taste
 1 tbsp Dijon mustard
 2 tbsp olive oil, for pan-frying
For Serving
 Thyme sprigs for garnish
 Lemon wedges for squeezing
 White wine for serving, if desired
Roast The Root Veggies
1

Preheat the oven to 200°C and line a medium baking tray with parchment paper. Cut each beetroot into 4 or 6 pieces. Place them in the prepared tray with the baby carrots, garlic, and thyme. Season with salt, black pepper, and drizzle the olive oil. Roast for 25 Minutes, or until the veggies are tender. keep warm in the oven.

Prepare The Puree
2

Clean the leeks very well with cold water. Discard the tough green part and chop it. Peel the turnips and finely chop them. Place the butter in a medium pot, turn the heat on low, and let it melt. Add the leeks, season with salt, and cook on low for 10 minutes while stirring occasionally. Add the turnips, combine, cover, and cook for 20 minutes until they are soft. Add the cream to heat it a little. Remove the roasted garlic cloves from the oven, peel, and add them to the pot along with the nutmeg. Blend until completely smooth, taste, adjust the seasoning, and keep warm.

Wrap The Salmon
3

Peel the potato. Using a peeler or a mandolin, peel long thin potato ribbons, and lay them on a board. Dry the salmon fillets, season with salt, black pepper, and brush with mustard. Arrange 7 or 8 potato ribbons to overlap each other. Place a fillet in the middle, carefully lift one side of the ribbons and fold unto the salmon, then fold the other side to seal the package. The starch from the potatoes with keep it together but you need to handle it carefully. Repeat with the other fillet. Lightly season with salt and black pepper.

Cook The Wrapped Salmon
4

Place a non-stick skillet over medium high heat. Pour the olive oil when the skillet is hot then carefully add the potato wrapped salmon, sealed side down. Pan-fry for 4 minutes, then flip and continue cooking for 4 more minutes. The potato crust should be golden on both sides. Cook the Salmon right before serving to keep it crispy.

Serve
5

Divide the puree among 2 plates, top with the crispy wrapped salmon fillets and the roasted root veggies. Garnish with thyme sprigs, serve with lemon wedges and white wine if desired. Enjoy!

Ingredients

For The Roasted Root Veggies
 200 g small beetroots
 120 g baby carrots
 2 garlic cloves
 4 thyme sprigs
 Salt to taste
 1 A pinch of black pepper
 1 tbsp olive oil
For The Turnip Puree
 1 medium leek
 350 g small turnips
 30 g unsalted butter
 Salt to taste
 ¼ cup cream, at room temperature
 ¼ tsp ground nutmeg
 The roasted garlic
For The Wrapped Salmon
 1 large long potato
 2 * 150g skinless salmon fillets, center cut
 Salt to taste
 Black pepper to taste
 1 tbsp Dijon mustard
 2 tbsp olive oil, for pan-frying
For Serving
 Thyme sprigs for garnish
 Lemon wedges for squeezing
 White wine for serving, if desired

Directions

Roast The Root Veggies
1

Preheat the oven to 200°C and line a medium baking tray with parchment paper. Cut each beetroot into 4 or 6 pieces. Place them in the prepared tray with the baby carrots, garlic, and thyme. Season with salt, black pepper, and drizzle the olive oil. Roast for 25 Minutes, or until the veggies are tender. keep warm in the oven.

Prepare The Puree
2

Clean the leeks very well with cold water. Discard the tough green part and chop it. Peel the turnips and finely chop them. Place the butter in a medium pot, turn the heat on low, and let it melt. Add the leeks, season with salt, and cook on low for 10 minutes while stirring occasionally. Add the turnips, combine, cover, and cook for 20 minutes until they are soft. Add the cream to heat it a little. Remove the roasted garlic cloves from the oven, peel, and add them to the pot along with the nutmeg. Blend until completely smooth, taste, adjust the seasoning, and keep warm.

Wrap The Salmon
3

Peel the potato. Using a peeler or a mandolin, peel long thin potato ribbons, and lay them on a board. Dry the salmon fillets, season with salt, black pepper, and brush with mustard. Arrange 7 or 8 potato ribbons to overlap each other. Place a fillet in the middle, carefully lift one side of the ribbons and fold unto the salmon, then fold the other side to seal the package. The starch from the potatoes with keep it together but you need to handle it carefully. Repeat with the other fillet. Lightly season with salt and black pepper.

Cook The Wrapped Salmon
4

Place a non-stick skillet over medium high heat. Pour the olive oil when the skillet is hot then carefully add the potato wrapped salmon, sealed side down. Pan-fry for 4 minutes, then flip and continue cooking for 4 more minutes. The potato crust should be golden on both sides. Cook the Salmon right before serving to keep it crispy.

Serve
5

Divide the puree among 2 plates, top with the crispy wrapped salmon fillets and the roasted root veggies. Garnish with thyme sprigs, serve with lemon wedges and white wine if desired. Enjoy!

Crispy Potato Wrapped Salmon With Turnip Puree And Roasted Root Veggies
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