Baked Salmon

Instructions

1. 1

   To cook baked salmon fillets, first remove any pin bones from the fish with tweezers and check for any remaining bones by running your thumb across the flesh. Remove the dorsal fin with a knife, then roll one end over and wrap the other end around the fillet to form a medallion.

2. 2

   Tie the medallion with kitchen twine to help it maintain its shape during cooking, and transfer the medallions to a baking sheet lined with parchment paper. Take a potato with a relatively regular shape, wash it, and slice it thinly with a mandoline, without peeling it: the slices should be no more than 1 mm thick, otherwise they will not cook through. Now, prepare the emulsion: grate the zest of a lemon into a bowl,

3. 3

   then add 25 g of lemon juice, oil, white wine,

4. 4

   chopped parsley, salt, and pepper, and mix well with a fork.

5. 5

   Season the salmon medallions with part of the emulsion, then cover them with slightly overlapping potato slices, and sprinkle the potatoes with the remaining emulsion.

6. 6

   When the medallions are ready, bake in a preheated oven at 180° for about 20 minutes, then turn on the grill to 240° and continue cooking for another 3-4 minutes, until the potatoes are golden brown. After the cooking time, remove the kitchen twine and serve your delicious baked salmon with potatoes immediately!