Ingredients
For the Salmon and the roasted potatoes
4 salmon loins, cleaned and skin on
10 ml of extra virgin olive oil
10 mini potatoes
4 g rosemary
3 g thyme
3 g oregano
5 g salt
2 turns of pepper mill
Butter
For the cheese tartar sauce
150 g natural Quescrem
10 g mustard
18 g capers
18 g pickled gherkins
10 g extra virgin olive oil
3 g salt
2 turns of black pepper grinder
100 ml fish stock or fumet
7 g chopped fresh parsley
Preparation
1
Cook the potatoes in a pot with water and salt until tender. Open in half and sauté with butter and aromatic herbs.
Season with salt and pepper.
2
For the sauce, finely chop all the ingredients and mix the mustard, the natural Quescrem, the fish stock and the olive oil until you obtain a creamy sauce, season with salt and pepper.
3
Grill the salmon with olive oil.
Season with salt and pepper and serve with the tartar sauce along with the potatoes on the side.
