I’ve tried doing this dish a few times before, and just didn’t get there. First time, the potatoes were simply too big and the slices too thick. Second time, with smaller potatoes — slices still too thick, and the potatoes didn’t cook in the time it took the fish to cook.
Led me to the realizations:
- Use fingerling potatoes. They’re a more appropriate size to represent fish scales.
- Use the mandoline on a setting that looks ridiculously thin.
- Cook the potatoes half-way. If potatoes take 20 minutes to cook, and fish takes 10, well… duh.
So today I went to the St Lawrence Market and bought a bunch of fingerling potatoes from Phil’s and a fillet of sockeye salmon from Mike’s.
To start, I scaled the fillet and scored the skin after tossing it into a hot frying pan for 30 seconds (because I realized I hadn’t scored it! — amazingly, it scores much easier after a little heat has been applied to the skin).