Salmón sobre rosti de patata y cebolla con alioli de menta

Ingredientes

• 1 potato grated
• 1 small red onion grated
• 1 tbsp flour
• olive oil
• 1 tsp Dijon mustard
• 1 large fillet salmon
• to serve watercress
• 1 egg yolk at room temperature
• 1/2 clove garlic crushed
• 1 tsp Dijon mustard
• 100 ml vegetable oil
• 1/2 lemon juiced
• small handful mint chopped

Preparación

1. 1

   Make the aïoli by mixing the egg yolk, garlic, mustard and seasoning. Slowly whisk in the oil until it’s a thick sauce. Add lemon juice and mint.

2. 2

   Squeeze the excess liquid from the grated potato, then mix the potato, onion and flour. Season and form into two rostis, then fry in a little oil for 5 minutes on each side. Keep warm.

3. 3

   Brush the mustard over the salmon. Season and grill for 5 minutes. Break it into pieces and serve with the rosti, watercress and aïoli.