No matter how you choose to prepare it, potato crusted salmon is always super crunchy on the outside and soft on the inside.
Making potato-crusted salmon fillets is very simple. This type of fish is versatile and lends itself to a variety of preparations, with always different breading. Today, we offer you one of the most classic, that is the one made from potatoes . This ingredient can be used sliced or grated and, in any case, it contributes to the creation of a crispy crust on top of the tender fish meat. The cooking method, then, can vary. You choose whether to cook it in the oven or in a pan and enjoy it in the way you prefer!
Preparation of baked potato crusted salmon
- Before starting, peel the potatoes and cut them into very thin slices (or grate them).
- Leave them to soak in a bowl full of cold water.
- Wash the fresh salmon fillets under running water and remove the skin.
- Cover a low-sided baking tray with parchment paper and place over the two fillets.
- Drain the potatoes, dab with absorbent paper and arrange them close together on the fish meat. Season with chopped parsley and garlic , salt and pepper and sprinkle with extra virgin olive oil .
- Bake in a preheated oven at 180 ° C for 20 minutes .
Potato crusted salmon variant in a pan
For all lovers of frying, this recipe can also be prepared in a pan. More easily, grate the potatoes with a grater with large holes and put them in a bowl with parsley and minced garlic, salt and pepper and mix. Roll the fillets in this mixture and mash to adhere to each side. Fill the bottom of a non-stick pan with oil and heat. Dip the fillets inside and cook each 1 and a half minutes per side.
Whichever way you prepare it, serve it and enjoy the potato-crusted salmon piping hot. You can keep it at room temperature, covered with film and for 2-3 days , heating it in the oven if necessary.
If you prefer, you can also prepare a classic but never predictable grilled salmon .
Riproduzione riservata © - WT
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