Label Rouge Scottish salmon with goat’s cheese and baby potatoes

(Serves 4):

  • 600 g skinless Label Rouge Scottish salmon fillet
  • 2 small goat’s cheese rounds (crottin)
  • 600 g baby potatoes
  • 2 cloves garlic
  • 5 cl olive oil
  • 25 g butter
  • Salt, ground pepper

Preparation: 20 min
Cooking: 35 min

Wash the potatoes and boil for 20 minutes in salted water. 
Cut the salmon into slices 1.5 cm thick.  Remove the slightly darker central section then fold into a noisette and secure with string.  Season.  Sear the noisettes in half the olive oil for 2 minutes each side. 
Place the salmon noisettes on a baking tray.  Pre-heat the oven grill.  Cut the goat’s cheese into thin slices and lay a cheese slice on each salmon noisette.
Drain the potatoes and fry in the remaining oil for 6 to 8 minutes with chopped garlic cloves, salt and pepper until golden.
At the last minute, grill the cheese and salmon noisettes for 3 to 4 minutes.  Serve immediately with the potatoes.