Crispy Salmon Fillet with Potato-Young Onion Mash on Confit Cherry Tomatoes and White Wine Sauce

For crispy salmon fillet with potato-young onion mash on confit cherry tomatoes and white wine sauce, first preheat the oven to approx. 90 °C.

Place the washed cherry tomatoes on a baking tray. Rub them with 1 tablespoon olive oil, salt and TABASCO® Green Sauce and put them in the preheated oven for 20 minutes.

Peel the pre-cooked potatoes and heat them in a pot with some olive oil.

Wash the young onions, cut them into fine rings and add them to the pot with the potatoes, lightly mash the potatoes with a fork and then mix them with the remaining olive oil and the lemon juice. Season to taste with salt and TABASCO® Green Sauce.

Peel and finely dice the shallots, then sauté in a saucepan with half the butter until translucent, pour in the white wine and simmer gently for 10 minutes, then blend with the butter and cream using a hand blender.

Cut the salmon often on the skin side and salt it. Then fry the salmon, skin side first, in a hot pan with olive oil. Important: While frying, fry the salmon 90% on the skin side!

Serve crispy salmon fillet with potato and young onion mash on confit cherry tomatoes and white wine sauce.

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