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.