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Salmon steak with creamy cherry tomato sauce and confit potatoes
An elegant dish of crispy salmon steaks, topped with a creamy cherry tomato sauce, served with giant confit potato fries prepared the day before. Ideal for a refined yet approachable dinner.
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Cost Breakdown
Critical Success Points
- • Slow cooking of potatoes at 130°C for 3 hours
- • Pressing and refrigerating the potato block to achieve a compact texture
- • Searing the salmon with the skin to prevent it from breaking
- • Making the sauce over low heat so the cream does not separate
Safety Warnings
- • Be careful when handling hot oil to avoid splatters.
- • Use gloves or an oven mitt when handling the oven at 130°C.
- • Remove the garlic sprout to avoid digestive irritation.
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