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Potato Crusted Wild Salmon Filet with Spring Vegetable and Roasted Jalapeño-Orange Hollandaise

Chef: Malachi Harland, The Chef’s Table at the Elbow Room
Course Main Course
Wine Pairing 2001 Merlot, 2010 Merlot, Merlot
Prep Time 30 minutes
Cook Time 20 minutes
Servings 4


  • 2 each salmon filet, 8 oz. portions
  • assorted spring vegetables bite-size, blanched for two entrée portions
  • 1 russet potato baked @ 350°F for 40 minutes, let cool
  • juice of one orange
  • juice of one lemon
  • 1 scallion sliced
  • 2 jalapeno roasted, finely diced, flesh only
  • 1 tbsp. cornstarch
  • 6 oz. clarified butter
  • 2 sprigs of chervil garnish
  • 1 egg yolk
  • Salt and pepper to taste



  • Combine the yolks, orange juice, and jalapeno in a small mixing bowl.
  • Place over a simmering pot of water and begin whisking constantly and thoroughly until the egg mixture begins to thicken.
  • Once thick and smooth, slowly whisk in warm clarified butter, pausing occasionally to ensure all butter is incorporated into the egg mixture before continuing.
  • Add salt, pepper, and lemon to taste.
  • Cover and reserve this sauce in a warm (not hot) place until ready to serve.


  • Season salmon filets with salt and pepper and reserve on the counter.
  • Peel the russet potato and grate into a mixing bowl.
  • Add cornstarch, salt and pepper, sliced scallions, and mix thoroughly.
  • Roll potato mixture in between parchment paper with a rolling pin to form a 1/8-inch thick square (approximately the size of the combined fish surface area)
  • Remove the top layer of parchment and trim the potato to fit each salmon filet.
  • Carefully lift the potato and transfer it to the salmon filet and reserve at room temperature.


  • Heat any neutral flavored oil in a medium sauté pan until smoking. Use just enough oil to coat the entire bottom of the pan.
  • Quickly, but carefully place the salmon filet potato side down in the hot pan.
  • Reduce heat to very low and let cook until the edges of the potato begin to brown nicely, approximately four minutes.
  • Carefully work a metal spatula under the potato and turn the salmon filets over. Cook another 4-6 minutes on medium-low heat or until done.
  • On a warm plate, ladle two ounces of Hollandaise in a circle in the center of the plate.
  • Spoon the blanched spring vegetables on top of the sauce.
  • Place the cooked salmon filet on top of the vegetables.
  • Garnish with a fresh chervil sprig. Enjoy!

Wine Pairings

2001 Merlot
2010 Merlot