Roast Salmon with Potato Basil Crust

ROAST SALMON WITH POTATO BASIL CRUST
From sara

2 Idaho potatoes, peeled
6 sprigs fresh basil, divided use
4 salmon fillets (6 oz. each)
Salt and ground white pepper
1/4 cup clarified butter
3 tbsp. peanut oil
Tomato chutney, warmed (for serving)

Cut off ends of peeled potatoes and stand on cut end. Pare sides to form a rounded cylinder. Lay the potato on its side and slice paper thin.

Put the basil leaves from 2 basil sprigs on top of the fillets. Lay potato slices over the top of the basil, overlapping them to resemble fish scales. Salt and pepper to taste. Cover with clarified butter and chill (this is to prevent potatoes from turning brown).

WHEN READY TO COOK:
Preheat oven to 375 degrees F.

Pour the peanut oil into a 12-inch saute pan over medium heat. Add the fillets, potato side down, and saute until the edges begin to brown (if salmon slides away from potatoes, simply press back together again). Then place the pan in the oven and bake about four minutes for medium done salmon.

Spoon warm tomato chutney onto 4 plates. Place salmon fillets on top, potato side up. Garnish with the remaining 4 basil sprigs and serve.

Makes 4 servings