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!
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.
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.
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.
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.
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!
Serving Size serving
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.