Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon



The salmon fillets are wrapped in paper thin scale-like potato slices. A rich red wine sauce transforms this dish into a unique creation.


  • For the salmon in potato crust:
    4 7-ounce salmon fillets, boned and skinned
    to taste, salt, freshly ground black pepper
    1 teaspoon chopped thyme
    2 extra large baking potatoes, peeled
    2 tablespoons unsalted butter
    2 tablespoons vegetable oil

    red wine sauce

    1 cup red wine sauce
    4 small fresh thyme
    1 tablespoon fresh chives, minced


  • Make each fillet as rectangle as possible (about 5 inches by 2 inches) by trimming off uneven edges with a sharp knife. Season the fillets with salt and pepper, and sprinkle them with thyme.
    Cut the potatoes lengthwise into paper thin, long slices with a vegetable slicer on or a mandoline. Do not rinse the potato slices as the starch will help the wrapped slices stick together.
    Place the potato slices on the working surface, overlapping the slices until they can be wrapped all around the fish. Season the slices of potato with salt.
    Center the salmon fillet in the middle of the potato wrap and fold the edges of the potatoes over the salmon to enclose it entirely.
    Since the potato slices are not washed, the starch discolors the potato rapidly. To avoid any discoloration, cook the wrapped salmon fillets immediately.
    To cook the wrapped salmon fillet, melt the butter and oil in a nonstick frying pan over high heat. Add the fillet, with the potato seam side down, and sautè until golden brown, about 3 to 5 minutes on each side.
    While the first fillet is cooking proceed with more potato slices and wrap another fillet. Cook as soon as it is made. Continue with the remaining salmon fillets.
    Transfer the wrapped salmon on a baking sheet. Preheat oven to 450 degrees. Just before serving place the potato wrapped salmon in the oven for 5 minutes. Heat the red wine sauce. PRESENTATION
    Place the wrapped fillets of salmon in the middle of 4 warm plates, and ladle the sauce around. Garnish with the thyme sprigs. Sprinkle the plates with minced chives.
Print Recipe
on The World Cuisine

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

Fillets of salmon in potato crust

Add Comment

* Required information
Enter the third letter of the word castle.

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

h h h h

Fall food carousel

Winter   | Spring   | Summer