Crispy Potato Wrapped Salmon

Steps to follow

• STEP 01

  Roast The Root Veggies 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

• STEP 02

  Prepare The Puree 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.

• STEP 03

  Wrap The Salmon 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.

• STEP 04

  . Cook The Wrapped Salmon 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

• STEP 05

  Serve 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!