That’s right, this time the potatoes play lead role. It is one of those vegetables you take for granted, but well cooked it really stands out. I served it with salmon and a great (cold) caviar sauce.
Ingredients
Potatoes
2 baked potatoes (raw)
2 sundried tomatoes
2 sardines
1 tbsp canola oil
1 turnip cabbage (bonus veg)
Fish
1 kg salmon, with skin
2-3 tbsp persillade (chopped parsley and garlic mix)
Sauce
2 dl / 0.8 cups creme fraiche
2 tbsp caviar (black)
a touch of olive oil
a pinch of salt
1 tbsp mayo
2 tbsp sour cream
Instructions
Start by rubbing the salmon with the persillade. Cover it well and put in a plastic bag in the fridge. Let it marinade for at least one hour.
Salmon with parsillade rub:
Get your grill started, configure it for indirect grilling. This time we run it slightly higher, at 140° C / 280° F. Place the potato and turnip cabbage on the grate, and let them cook for 1 hour.
In the meantime, create the potato â€Ârub†by chopping the sundried tomatoes and sardines well, and mix with the oil.
Potato "rub", full of flavor:
Place the salmon on the grill after the 1 hour has passed. Close the lid and leave it all for roughly 45 minutes.
Everything on the grate:
Now check the potatoes. When they have softened, squash/flatten them a bit and apply the tomato/sardine rub. Close the lid again, and leave it until the salmon is done (inner temperature is 58° C / 137° F).
Mix the sauce by adding caviar to the creme fraiche. Add a touch of oil, and salt to taste.
Serve it all on a plate with some fresh salad. I peeled the turnip cabbage and diced it.
The plate, ready to serve:
Ingredients
Potatoes
2 baked potatoes (raw)
2 sundried tomatoes
2 sardines
1 tbsp canola oil
1 turnip cabbage (bonus veg)
Fish
1 kg salmon, with skin
2-3 tbsp persillade (chopped parsley and garlic mix)
Sauce
2 dl / 0.8 cups creme fraiche
2 tbsp caviar (black)
a touch of olive oil
a pinch of salt
1 tbsp mayo
2 tbsp sour cream
Instructions
Start by rubbing the salmon with the persillade. Cover it well and put in a plastic bag in the fridge. Let it marinade for at least one hour.
Salmon with parsillade rub:
Get your grill started, configure it for indirect grilling. This time we run it slightly higher, at 140° C / 280° F. Place the potato and turnip cabbage on the grate, and let them cook for 1 hour.
In the meantime, create the potato â€Ârub†by chopping the sundried tomatoes and sardines well, and mix with the oil.
Potato "rub", full of flavor:
Place the salmon on the grill after the 1 hour has passed. Close the lid and leave it all for roughly 45 minutes.
Everything on the grate:
Now check the potatoes. When they have softened, squash/flatten them a bit and apply the tomato/sardine rub. Close the lid again, and leave it until the salmon is done (inner temperature is 58° C / 137° F).
Mix the sauce by adding caviar to the creme fraiche. Add a touch of oil, and salt to taste.
Serve it all on a plate with some fresh salad. I peeled the turnip cabbage and diced it.
The plate, ready to serve:
Attached Files
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