Baked Salmon in Pesto Dough on a Potato-Poppy Seed Bed

Main Dishes | European cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

You can make pesto sauce yourself: http://eda.ru/sauce/recipe35807/pesto-sauce-(pesto-genovese)

Ingredients

Salmon - 17.6 oz
Salad Potatoes - 17.6 oz
Poppy seed paste - to taste
Grated Pecorino Pepato Cheese - 7.1 oz
Pistachios - 3.5 oz
Ketchup - 3.5 oz
Thyme - 1 bunch
Lemon - 3 pieces
Grated Ginger Root - to taste
Chicken Broth - 3 fl oz
Pesto - 5.3 oz

Step by Step guide

Step 1

Prepare regular mashed potatoes and soak the poppy seeds. When the poppy seeds become soft, mix them into the mashed potatoes. Keep in mind that there shouldn't be too much poppy — it should only decorate the puree with its 'dots' without making it black.

Step 2

Next, prepare the marinade and sauce for baking. Grate some lemon zest and ginger root into the lemon juice. Add salt, thyme, and pepper to taste. Marinate pieces of salmon that are no thicker than 2 cm.

Step 3

Dilute the ketchup with the broth, add thyme leaves, pine nuts, pepper, salt, and a little sugar. Simmer in a saucepan for 2-3 minutes to create the sauce for baking the fish.

Step 4

On a greased baking sheet, layer the marinated salmon pieces on top of each other, drizzling each with the sauce. Bake the salmon for 13 minutes in an oven preheated to 356°F. Be precise with the temperature and time, otherwise, the parmesan will start to burn and the dough will become bitter.

Step 5

Prepare the dough: gradually mix a little flour and grated parmesan into the pesto sauce, just enough to create a thin, elastic dough. 'The dough should not be coarse, don't overdo it with the flour,' warns the chef. Shape a circle with your hands to cover the mound of salmon.

Step 6

Serve the dish as follows: on a large plate, form a small 'bed' of mashed potatoes, as is customary in France. Carefully transfer the baked fish, keeping the dough intact, onto this 'bed.'