SAUMON SAFFER ET POMMES DE TERRE




  • 500 gr.(1,1 lbs) baby potato,
  • salt,
  • saffron,
  • 2 sticks of leeks,
  • 500 gr.(1,1 lbs) salmon fillet (skinless),
  • 2 lemons,
  • black pepper,
  • 60 gr.(0,132 lbs) butter,
  • 1 bunch basil,
  • 2 cloves of garlic,
  • 200 gr. (0,44 lbs) mascarpone cheese,
  • 75 gr.(0,165 lbs) vegetable juice (compressed),
  • some cocktail tomatoes.


Preheat the oven at 200 (392) degrees. Peel the potatoes, put them in a saucepan with some salt and saffron. Pour plenty of boiling water on top (half the potatoes). Boil the potatoes for 13-15 minutes, stirring occasionally.

Extract the leeks, cut them lengthwise into 2-3 cm width and boil them in salted water.

Cut the salmon into eight equal parts, drizzle with lemon juice, sprinkle with salt and pepper. Cut off the rind and dice of the other lemon. Wrap the fish pieces and lemon slices in the leek.

Put butter in a baking dish, place the fish packets in it and bake in the oven for 10-12 minutes.

Wash and dry the basil. Crush the garlic. Put them all in the mixer with the cheese and vegetable broth, prepare the sauce. Adjust salt and pepper.

Cut the tomatoes in half, remove the seeds. Arrange the fish and tomatoes on heated plates, garnish with the sauce.

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