Baked salmon in pesto dough on a potato-poppy seed bed
4 servings
40 minutes
Baked salmon in pesto pastry on a potato and poppy seed bed is a true masterpiece of European cuisine, combining the tenderness of fish, the aroma of herbs, and rich textures. Salmon marinated with lemon and ginger acquires a subtle citrus freshness that harmonizes with the rich flavor of pesto. Baking under a layer of parmesan pastry creates a crispy crust that protects the fish from drying out while keeping it juicy. The potato puree with poppy seeds adds uniqueness to the dish with its creamy tenderness and unexpected textural accents. This dish is a find for festive tables, capable of surprising and captivating gourmets.
1
We prepare regular mashed potatoes, steaming the poppy seeds. When the poppy becomes soft, we add it to the mash, mixing it in. Keep in mind that there shouldn't be too much poppy — it should only decorate the mash with 'specks' and not turn it black.
- Potato: 500 g
- Poppy: to taste
2
Then we prepare the marinade and sauce for baking. We grate some zest and ginger root into lemon juice. We add salt, thyme, and pepper to taste. We marinate salmon pieces no thicker than 2 cm.
- Lemon: 3 pieces
- Fresh ginger: to taste
- Thyme: 1 bunch
- Salmon: 500 g
3
We mix ketchup with broth, add thyme leaves, pine nuts, pepper, salt, and a bit of sugar. Boil for 2-3 minutes in a saucepan to get a sauce for baking fish.
- Ketchup: 100 g
- Vegetable broth: 100 ml
- Thyme: 1 bunch
- Pine nuts: 100 g
4
Place pieces of marinated salmon one on top of the other on a greased baking tray, drizzling each with sauce. Bake the salmon for 13 minutes in a preheated oven at 180 degrees. Maintain the temperature and time precisely; otherwise, the parmesan will burn and the dough will become bitter.
- Salmon: 500 g
5
Preparing the dough: add a little flour and grated parmesan to the pesto sauce, just enough to get a thin, elastic dough. 'The dough shouldn't be rough, don't overdo it with the flour,' warns the chef. We shape a circle with our hands to cover the salmon mound.
- Pesto: 150 g
- Grated Parmesan cheese: 200 g
6
Serve the dish like this: on a large plate, form a small 'pillow' of puree as is customary for the French. Carefully transfer the baked fish onto this 'bed' without removing the dough.
- Potato: 500 g