BAKED SALMON STEAKS

Ingredients · Salmon steaks: 23 oz (660 g) - (4 steaks)
· Potatoes: 6 oz (170 g)
· Lemon: peel 1
· Lemon juice: 2 tbsp (25 g)
· White wine: 2 tbsp (25 g)
· Il Cavallino Special Edition Extra virgin olive oil: ¼ cup (50 g)
· Parsley: 1 tsp - chopped
· Fine salt: to taste
· Black pepper: to taste

Preparation To prepare the baked salmon steaks, first remove the fish bones with kitchen tweezers and check that there are no bones left by sliding a fingertip on the pulp. Remove the backbone with a knife, then roll one end on itself and wrap the other end around the slice to obtain a medallion.
Tie the medallion with a kitchen string to ensure it maintains the shape even during cooking and transfer the medallions on a baking pan lined with parchment paper. Take a fairly regular shaped potato, wash it and cut it into thin slices with a mandoline, without peeling it: the slices must be maximum 0.04 inch (1 mm) thick otherwise they will not cook properly. Now take care of the dressing: grate the zest of a lemon in a bowl , add 2 tbsp (25 g) of lemon juice, oil, white wine, the chopped parsley, salt and pepper and mix well with a fork.
Season the salmon medallions with part of the dressing, then cover them with the potato discs slightly overlapping on one another, and sprinkle the potatoes with the remaining dressing.
When the medallions are ready, cook in a static oven preheated at 356°F (180°C) for about 20 minutes, then turn on the grill at 464°F (240°C) and continue cooking for another 3-4 minutes, until the potatoes are golden brown. When the salmon medallions are ready, remove the kitchen string and immediately serve your delicious baked salmon stakes!