Potato Crusted Salmon with Mustard Cream Sauce

• 2 tablespoons extra virgin olive oil
• 4 (7-ounce) salmon fillets
• Salt and pepper to taste
• 2 tablespoons Dijon mustard
• 2 Idaho potatoes, peeled and shredded

For the sauce:

• 1 tablespoon butter
• 2 shallots, diced small
• 1 teaspoon peppercorns
• 1 teaspoon fresh chopped garlic
• 1 pinch dried thyme
• 1 ounce Dijon mustard
• 1 tablespoon flour
• 1 cup heavy cream, scalded
• Salt and pepper to taste

Heat a nonstick pan with olive oil. Preheat oven to 350°F. Salt and pepper the fillets. Coat each fillet with Dijon mustard and then crust with shredded potato, pressing down to form smooth the potato over the top. If you grated the potatoes ahead of time, you can keep them in cold water until ready to use. Add fillets to frying pan, potato side down and sear until golden brown and crispy, about 3 minutes. Remove to a baking pan, potato side up, and finish by baking in oven, about 6 to 7 minutes, depending on thickness of fillet. Prepare the sauce. Heat the butter in a small frying pan. Add shallots, peppercorns, garlic, and thyme, and sauté until shallots are tender. Add the Dijon mustard and flour and whisk until smooth. Whisk in the cream. Season to taste with salt and pepper. Recipe by Chef Jason Cappetta of Ottimo in Lakewood, NJ. As seen in Joy of Kosher with Jamie Geller Summer 2012 issue - Subscribe Now.