Summary

Ingredients

• 1 kg potato (s), I use waxy ones
• 100 g tomato (s), dried in oil
• 125 g crème fraîche
• 4 garlic clove (s)
• 80 g olives, black, if possible undyed Kalamata olives, I take them without stones.
• 100 g shallot (s)
• 1 bunch basil
• 800 g salmon fillet (s), fresh with the skin
• 14 tablespoon olive oil, or to taste
• 50 g parmesan, fresh
• salt
• Pepper, freshly ground

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Instructions

1. Cook the potatoes in their skins.
2. Cut the tomatoes into strips, mix with 3 tablespoons of tomato oil, dice the shallots, squeeze the garlic without the skin, possibly cut / chop into very small pieces. Roughly chop the olives. Cut half of the basil leaves into small pieces.
3. Cut the salmon into 8 slices, cut into the skin 2-3 times, then season with salt and pepper.
4. Fry the fillets in olive oil (approx. 4 tablespoons for all pieces) on the skin side over a mild heat for 20 minutes. Without turning! The last 5 minutes with a lid!
5. Sauté shallots and garlic in 2 tablespoons of oil, add the peeled potatoes and creme fraiche and coarsely mash with the potato masher. Stir in olives, basil and tomato strips with oil, season with salt and pepper.
6. Serve the mash with 2 strips of salmon each, grate the Parmesan, pluck the remaining basil strips over them, drizzle with the remaining oil (2 tablespoons per plate).