Roasted salmon with chillies, sun-dried tomatoes and capers, mashed potatoes

ingredients

800 g salmon fillets with skin 50 g dried tomatoes in olive oil 30 g capers in brine 3 pcs chilli peppers 5 pcs cherry tomatoes 1 kg potatoes 350 ml whole milk 150 g butter pcs olive oil pcs salt

procedure

1. Peel the potatoes, cut them into small cubes and put them in a perforated container. Season with salt and place in a preheated oven set to 96°C (96°F), 30-40 minutes. Once cooked, mash the potatoes, add the butter, warm milk and season with salt. Set the porridge aside in a warm place until the salmon is cooked, or reheat in the oven before serving. Clean the salmon of scales and any bones, leaving the skin on. Transfer the fillets to a baking tray lined with baking paper, brush with olive oil and season with salt. Chop the capers, sundried tomatoes, cherry tomatoes and chillies into smaller pieces and scatter over the salmon. Insert a temperature probe into the centre of the meat and place in a preheated oven set to 190 °C hot steam. Set the temperature probe to 65 °C. 3. Once baked, cut the fish into individual portions and serve with mashed potatoes.