This dish is a combination of one of my favorite ways to cook salmon or salmon trout – the pan-frying, and a classic Pommes Boulangère, presented by Gordon Ramsay, in Good Food magazine.
I like the combination of salmon with potatoes and thought why not have it with something different this time, the classic French potato gratin dish. Pommes Boulangère literally translates as “Potatoes in the style of the baker’s wife”. The story is, that in the past, a French family would prepare these potatoes and then take them to the local boulangerie, the baker, to be cooked in the even heat of his oven, hence the name.
Coming back to fish, one of the most well known secrets of salmon recipes is the use of rosemary as a primary spice. When used in fish dishes rosemary can dramatically enliven the flavor of the fish.
Preparation and cooking time: 60 minutes
For the salmon
4 salmon trout cutlets (obviously)
A sprig of fresh rosemary, leaves picked
2 tbsp. olive oil
Freshly ground black pepper
For the Pommes Boulangère
1 kg medium-sized potatoes, peeled
2 medium-sized onions
50ml olive oil
Few sprigs thyme
2 tbsp balsamic vinegar
500 ml fresh beef or chicken stock
85g butter, softened
Start with the potatoes, since they take longer to cook. Thinly slice the potatoes on a mandolin, then soak in a large bowl of cold water for 1 hour. Heat 2 tbsp of oil in a large frying pan, then sauté the onions with 4 sprigs of thyme for around 10 minutes, stirring once or twice. Stir in the vinegar and cook until evaporated, about 2 minutes, stirring two or three times so the onions don’t burn. Heat oven to 190C/fan 170C/gas 5.
Arrange a quarter of the potatoes in a large ovenproof dish, reserving any larger slices for the top. Season, then sprinkle over leaves from 3 thyme sprigs and scatter over a third of the onions. Repeat the potato layers three times more and onions twice, seasoning in between, then finishing with a potato layer and more thyme sprigs.
Bring the stock to the boil, then ladle it over, making sure it seeps down the sides. Dot the top with half the butter, then bake, uncovered, for 45 minutes.
About ten minutes before the potatoes are ready, get a large, non-stick frying pan hot. Pat the salmon fillets with the olive oil, season them with salt and pepper and cook them in the pan for 3-4 minutes. Flip them over, and cook for another 3 to 4 minutes, depending on the thickness of the cutlets.
Please do not overcook them, cook the fish just right and you will be rewarded with a soft inside and a slightly crispy outside – heaven!
To serve, simply spoon the potatoes onto 4 warmed plates with slices of salmon trout cutlets on top.