I don't know if this looks like much. It tasted like much, though, so I'm going to tell you about it.
Somehow we got the crazy idea of "Salmon Wellington" in our heads. Only it wasn't going to be made with pastry crust; it would be baked inside scalloped potatoes.
We've been saving this slab of wild local salmon in the freezer for about a month, and today we finally caved. I had bought a huge bag of morels at the market yesterday, and we had all the other fixin's: Yukon Gold potatoes, some cream, butter (of course), shallots, and parsley.
First, Cranky made up a fabulous, fragrant duxelles from the morels and shallots, heightened by a splash of intense, local cabernet. It was the first time in ages that our kitchen has smelled French.
Next, we sliced the peeled potatoes on our little Japanese mandoline. Parboiled them gently for a few minutes.
Meanwhile, I minced some parsley.
OK, assembly time. Butter the baking dish. It's a good idea to use as small a baking dish as your slab of salmon will fit in. Line the bottom with half the drained potato slices, overlapping, and give it a good glug of cream. Sprinkle an area in the center exactly the size of your fish piece with half the parsley. Top that with half the duxelles. Lay the fish on, and then build upwards with the remaining ingredients, in reverse order. One more glug of cream, and into the oven. You should be using salt and pepper here and there.
We might have liked the salmon more rare, but it was so good we weren't in a self-critique mode. Besides, as everybody knows, Wellington means Welldoneington.