Plank Salmon (Plankstek)

By Culiora

Plank salmon is a modern seafood classic where oven-baked salmon fillet is served on a traditional oak plank alongside piped duchess potatoes, baked tomato, and a creamy hollandaise sauce. The wooden plank imparts a wonderful aroma and a feeling of festive nostalgia.

• Servings: 4
• Prep time: 30 min
• Cook time: 35 min
• Total time: 65 min

Ingredients

• 800 g floury potatoes (e.g. King Edward), peeled and cut into chunks
• 50 g butter
• 2 pcs egg yolks
• 0.5 dl heavy cream
• 1 pinch freshly grated nutmeg
• 1 tsp salt
• 1 pinch freshly ground white pepper
• 4 pcs skinless salmon fillets (approx. 150 g each)
• 1 tbsp neutral oil for the planks
• 1 tbsp butter for frying
• 2 pcs vine tomatoes (halved)
• 150 g green beans (haricots verts)
• 4 pcs bacon strips
• 1 tsp salt
• 1 pinch freshly ground black pepper
• 1 pcs lemon cut into wedges, for serving
• 2 tbsp fresh dill, finely chopped for garnish
• 150 g butter
• 3 pcs egg yolks
• 1 tbsp freshly squeezed lemon juice
• 1 tbsp water
• 0.5 tsp salt
• 1 pinch cayenne pepper

Instructions

1. Boil the potatoes in salted water for about 15–20 minutes until completely tender. Drain thoroughly and allow the potatoes to steam dry over low heat for 1 minute.
2. Pass the potatoes through a potato ricer back into the saucepan. Add the butter, heavy cream, egg yolks, nutmeg, salt, and white pepper. Beat vigorously into a smooth, firm mash. Transfer the mashed potatoes to a piping bag fitted with a large star tip.
3. Preheat the oven to 225°C on the grill or conventional top/bottom heat setting. Lightly brush 4 oak planks with neutral oil and preheat them on the middle rack of the oven for 5–10 minutes.
4. Meanwhile, wrap 1 bacon slice around a small bundle of green beans (making 4 bundles). Sear quickly in a dry skillet until the bacon begins to brown, about 3 minutes.
5. Season the salmon fillets with salt and black pepper. Melt 1 tbsp butter in a skillet over medium-high heat and sear the salmon briefly on both sides, about 1 minute per side, just to develop color.
6. Carefully remove the hot planks from the oven. Pipe decorative duchess potato rosettes along the outer edge of each plank.
7. Place a salmon fillet in the center of each plank. Add half a tomato with the cut side facing up and one bacon-wrapped bean bundle. Lightly season the tomato with a pinch of the salt and black pepper.
8. Broil or bake the planks high up in the oven at 225°C for about 10–12 minutes, until the potatoes are beautifully golden brown and the internal temperature of the salmon reaches about 48–50°C.
9. Melt 150 g butter for the hollandaise sauce over low heat and allow the white milk solids to settle at the bottom. Whisk together 3 egg yolks, lemon juice, and 1 tbsp water in a saucepan over very low heat (or over a double boiler) until the mixture thickens and becomes creamy. Remove from the heat and slowly drizzle in the clarified butter while whisking constantly. Season to taste with salt and cayenne pepper.
10. Remove the planks from the oven, garnish the salmon with chopped dill, and serve immediately with the hollandaise sauce and lemon wedges.