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.