Salmon fillets with hood

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Boil the potatoes for 20 minutes, quench them, let them cool down a bit and peel them. Cut into thin slices with a cucumber slicer.

2. 2

   Rinse salmon fillets, dab dry and place on aluminium foil. Grate the lemon peel, halve the lemon and juice it. Dribble the juice over the fillets, spread the potato slices fan-like on top and salt lightly.

3. 3

   Clean the leeks, cut them in half lengthwise and diagonally into 3 cm long pieces, cut the bacon crosswise into thin strips and leave to drain in hot oil. Add leek and lemon grater and stew for 5 minutes while turning.

4. 4

   Season with salt and coloured pepper and keep covered warm.

5. 5

   Whisk the breadcrumbs with salt and the eggs and spread them on the potato slices. Close the foil and bake in a preheated oven at 175°C for 15 minutes. Then open the foil and grill for 3 minutes.

6. 6

   Portion with a sharp knife and arrange on the leek vegetables.