INGREDIENTS

INSTRUCTIONS

POTATO GALETTES
GINGER BUTTER
In a glass baking dish combine sesame oil, olive oil and soy sauce and
whisk well. Season with salt and pepper. Add onions and salmon, and
turn fillets several times to coat with marinade. Cover with plastic
wrap and refrigerate for 1 to 2 hours. Make galettes: In a nonstick
pan heat one quarter of the clarified butter until smoking. Spread
1/8 of potatoes in pan, top with 1/4 of leeks and another 1/8 of
potatoes, seasoning each layer with salt and pepper. Press firmly
with a spatula and cook until bottom is golden, then flip and cook
second side until golden brown and crispy. Drain on paper towels and
keep warm in a low, 200 degree oven while you make remaining
galettes. Meanwhile, make ginger butter: In a food processor combine
butter, beer, lemon juice and ginger and process until combined.
Season to taste with salt and pepper.
Preheat broiler. Lift salmon fillets from marinade and place in a
lightly greased ovenproof skillet, preferably nonstick. Pour onions
and marinade over. Broil for 15 minutes or until salmon is cooked
through and onions are crisp and golden brown. To serve, put salmon
on galette and top with a dollop of ginger butter.
Yield: 4 Servings
Busted and entered for you by: Bill Webster CHEF DU JOUR SHOW #DJ9081
LARRY NICOLA
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