Salmon steak on baked potatoes with caviar sauce
2 servings
50 minutes
Salmon steak on baked potatoes with caviar sauce is an exquisite dish of Russian cuisine that combines the tenderness of sea fish with the rich aroma of baked potatoes and the delicate taste of caviar sauce. The origins of this dish trace back to the traditions of northern regions where salmon was a symbol of wealth. Golden, slightly crispy potatoes serve as the perfect base for a juicy steak infused with aromas of lemon, white pepper, and fresh herbs. Shrimp adds a marine sophistication, while red caviar emphasizes the dish's elite nature. A light creamy sauce with white wine ties all components together, creating a harmony of flavors. This dish is perfect for a festive dinner or romantic evening, offering gastronomic pleasure and an elegant atmosphere.
1
Bake the potatoes for 30 minutes in a preheated oven at 250°C.
- Potato: 5 piece
2
We clean the shrimp. We cut them lengthwise.
- Shrimp: 59 g
3
We cut the chives at an angle. We cut the baked potatoes in half. We heat a pan with vegetable oil. We peel the potatoes and place them in the pan.
- Chives: 15 g
- Potato: 5 piece
- Vegetable oil: 15 ml
4
Add white pepper, salt, lemon juice, shrimp, and chopped chives to the potatoes. Mix well.
- Ground white pepper: to taste
- Salt: to taste
- Lemon: 1 piece
- Shrimp: 59 g
- Chives: 15 g
5
We clean the salmon fillet and remove the bones. We cut the fish.
- Atlantic salmon fillet: 200 g
6
We cut each piece. Drizzle with olive oil. Add pepper and salt.
- Olive oil: 15 ml
- Ground black pepper: to taste
- Salt: to taste
7
Heat the pan with vegetable and olive oils. Add black pepper.
- Vegetable oil: 15 ml
- Olive oil: 15 ml
- Ground black pepper: to taste
8
Place the salmon in the pan. Fry on both sides.
- Atlantic salmon fillet: 200 g
9
Chop the lettuce and add it to the fish. Fry.
- Lettuce leaves: to taste
10
We prepare the 'White Wine' sauce. Pour olive oil into a saucepan. When the oil heats up, add black peppercorns, bay leaf, chopped leek, and onion. Sauté. Add white wine. Add fish broth and sea salt. Cook. Later, add cream. Mix. Use a sieve to remove the vegetables from the sauce. The sauce is ready.
- Olive oil: 15 ml
- Black peppercorns: to taste
- Bay leaf: to taste
- Leek: 1 head
- Onion: 1 piece
- Dry white wine: 300 ml
- Fish stock: 100 ml
- Sea salt: to taste
- Cream 25% fat: 200 ml
- Wheat flour: to taste
11
Place the potatoes with shrimp on a plate. Arrange the fish. Drizzle the dish with 'white wine' sauce. Garnish with caviar, dill, and sautéed lettuce. Enjoy your meal!
- Potato: 5 piece
- Shrimp: 59 g
- Atlantic salmon fillet: 200 g
- Red caviar (salmon roe): 11 g
- Dill: to taste
- Lettuce leaves: to taste
