Smoked Salmon with Roasted Potatoes, Brussels Sprouts and Chestnut Sauce
35 min
2
Ingredients:
1 portion lightly smoked Atlantic salmon
Salt and pepper, to taste
2 medium potatoes
1 tbsp olive oil (for sealing potatoes)
1 tbsp butter
3 branches of fresh thyme (divided)
2 cups vegetable broth (divided)
2 shallots, chopped
½ cup cooked chestnuts, roughly chopped
1 cup heavy cream
15 oz Brussels sprouts, halved
Instructions
Cut the potatoes into small cylinders. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the potato cylinders and cook until golden brown on all sides.
Add 1 cup of vegetable broth to the pan until the potatoes are almost covered. Stir in 1 tablespoon of butter, 2 branches of thyme, and season with salt and pepper.
Cook until the potatoes are tender and the broth is reduced. Set aside and reserve.
In a separate pan, add the chopped shallots, chestnuts, and a pinch of salt and pepper. Add 1 branch of thyme and cook for a few minutes until fragrant.
Pour in 1 cup of vegetable broth and simmer until it reduces by half. Add the heavy cream and let it simmer for an additional 5 minutes. Carefully blend the sauce until smooth and creamy. Set aside and reserve.
Heat a pan over medium heat until very hot. Add the salmon skin-side down and cook for 3 minutes. Flip the salmon and cook for another 3 minutes, or until the salmon is cooked through. Remove from the pan and set aside.
In the same pan used for the salmon, add the halved Brussels sprouts and cook until golden brown and tender. Set aside.
On a plate, arrange the potato cylinders and Brussels sprouts. Place the cooked salmon on top and drizzle with the chestnut sauce. Enjoy!
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