Salmon in a potato millefeuille crust, the ideal main course for a fish-based Christmas menu and for a New Year’s Eve seafood dinner, great any day of the year! The salmon in a potato millefeuille crust is an original, tasty and refined dish that is at the same time very easy to make, perfect for an informal dinner with friends or family. You can prepare it with fillets or steaks — the result will still be excellent — but you can also use less expensive fish! Want to try cooking it with me? Let’s head to the kitchen; our salmon in a potato millefeuille crust recipe awaits. But first, I remind you that if you want to stay updated on my recipes, you can follow my Facebook page (here) and my Instagram profile (here) and if you take a look at my special “Filets of salmon: quick and tasty recipes” you will find many other delicious ideas.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Salmon in a Potato Millefeuille Crust
- 1 lb 12 oz salmon (4 fillets of about 7 oz (200 g) each)
- 2 potatoes (large)
- to taste salt
- to taste extra virgin olive oil
- to taste black pepper
- to taste rosemary
Tools
- Baking dish
- Oven
- Mandoline
- Parchment paper
Preparation
To make Salmon in a potato millefeuille crust, rinse the potatoes and slice them with a mandoline. You should obtain super thin slices, otherwise they will not cook in the oven. As for the skin, you can decide to leave it on or remove it — I leave it on because the potatoes taste better once cooked. Collect all the slices in a bowl, season with salt, oil and pepper and mix.
Line a large baking dish with a sheet of parchment paper, spread an even layer of potatoes over it and place the fillets on top, well spaced apart. Cover all the fillets with the remaining potato slices, arranged evenly.
Add a few sprigs of rosemary. Bake in a conventional oven at 392°F for 25–30 minutes or until the potatoes are cooked through. Remove from the oven, let rest for 10 minutes and serve.
Our salmon fillets in a potato crust are ready to be enjoyed.
Storage and tips
If you don’t have a mandoline you can slice the potatoes more coarsely and then blanch them for one or two minutes before using.
Eat the salmon in a potato millefeuille crust just after making it; it will be tastier and crispier. If you have leftovers, store them in the fridge for up to 24 hours in an airtight container and reheat before eating (it won’t be as good as freshly made).
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