Fingerling Potatoes With Wild Salmon Roe Recipes
ROASTED FINGERLING POTATOES WITH CRèME FRAîCHE AND CAVIAR
Categories Dairy Potato Appetizer Bake Christmas Winter Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 12 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Combine potatoes, 2 tablespoons oil, and rosemary in large bowl. Sprinkle with salt and pepper and toss to coat. Brush large rimmed baking sheet with 1 tablespoon oil. Arrange potatoes, cut side down, in single layer on prepared sheet. Shake pan slightly to prevent sticking. Roast until potatoes are brown, crisp, and cooked through, about 35 minutes. Cool 10 minutes on sheet. Place bowls of crème fraîche and caviar on large platter. Arrange potatoes, cut side up, around bowls and serve.
POACHED SALMON WITH TARRAGON SAUCE AND FINGERLING POTATOES
Make and share this Poached Salmon With Tarragon Sauce and Fingerling Potatoes recipe from Food.com.
Provided by lazyme
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Make sauce:.
- Pick enough tarragon leaves to measure 1/2 cup (do not pack).
- Chop enough chives to measure 1/3 cup.
- Coarsely chop shallot.
- In a food processor puree tarragon, chives, and shallot with remaining sauce ingredients until smooth and season with salt and pepper.
- Sauce may be made 1 day ahead and chilled, covered.
- Bring sauce to cool room temperature before serving.
- Make Fish:.
- In a deep 10-inch skillet bring wine and water to a simmer, covered.
- Cut salmon into 6 pieces and season with salt and pepper.
- Submerge 3 salmon pieces, skin sides down, in simmering liquid (add hot water if necessary to just cover salmon) and poach at a bare simmer, covered, 8 minutes, or until just cooked through.
- Transfer cooked salmon with a slotted spatula to a platter to cool and poach remaining salmon in same manner.
- When salmon is cool enough to handle, peel off skin and if desired with a sharp knife scrape off any dark meat.
- Salmon may be cooked 1 day ahead and chilled, covered.
- Bring salmon to cool room temperature before serving.
- Assemble:.
- Cut potatoes lengthwise into 1/8-inch-thick slices.
- In a steamer set over boiling water steam potatoes until just tender, 4 to 5 minutes.
- Spoon sauce onto 6 plates and arrange some potatoes in a circle, overlapping slightly, on top of sauce .
- Season potatoes with salt and arrange salmon on top of potatoes.
- Garnish salmon with peas.
Nutrition Facts : Calories 619.6, Fat 23.4, SaturatedFat 3.8, Cholesterol 114.8, Sodium 498.9, Carbohydrate 33.8, Fiber 4.2, Sugar 5.4, Protein 50
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