One of my baking friends, Luisa, shared this recipe with me and we LOVED it! Putting the recipe together is a breeze, especially if you ask the seafood department to fillet the salmon for you. Presentation is beautiful and the flavors pop because all the ingredients are fresh and kept simple. Each ingredients carries itself perfectly.
Garlic Potatoes with Shiitake and Fresh Peas Sauce
3 large Yukon gold potatoes, peeled and quartered
2 teaspoons minced garlic
1/4 cup unsalted butter
Six 7-ounce pieces of salmon fillet, each about 1 inch wide, skin removed
Basil infused extra virgin olive oil, to brush salmon
English Peas and Shiitake Mushroom Sauce:
2 TB butter
1/2 pound or so shiitake mushrooms, halved
splash of dry white wine
splash of cream
2 cups fresh English or sugar snap peas, shelled and steamed
a couple sprigs of fresh thyme leaves
chopped chives, for garnish
kosher salt and white pepper, to taste
Preheat the oven to 375 degrees F. Line a 9 x 13-inch baking dish with foil.
Place the potatoes in a medium saucepan, and add lightly salted water to cover. Bring to a boil, and cook until soft, about 20 minutes. Drain the potatoes and put them in a mixing bowl.
Mash with garlic and 1/4 cup of the butter. Pass the potatoes through a food mill or ricer, then whip until smooth and fluffy.
Brush the salmon with basil oil and season with salt and pepper. Roll each salmon fillet into the shape of a donut, and affix the ends with a toothpicks.
Place them in the baking dish. With a piping bag (or Ziploc with one end snipped off) fill the center of each piece with the potatoes.
Lightly cover with foil (as to not squish down the filling) and bake for about 15 minutes. Remove the foil and bake until the potatoes are golden brown, about 5-8 minutes longer.
In the meantime, saute the shiitake mushrooms in butter. Add the wine and slightly reduce. Add the peas, thyme and cream, season with salt and pepper; keep warm.
Using a spatula, transfer the salmon fillets to warmed plates. Carefully twist out the toothpick, leaving the roll intact. Spoon peas and mushrooms on side, drizzle with sauce, sprinkle with the chives, and serve.
Note: The potatoes may be made up to 8 hours in advance and refrigerated until ready to use.