INGREDIENTS:
For the salmon:
- 600 gr of Salmón de Chile
- salt and black pepper, and lemon to taste
- olive oil to taste
For the dill sauce:
- a big sliced onion, brunoise style (aprox, 1 cup of sliced onion, or 100 gr)
- 1 cup of sliced celery (100gr)
- 1cup of garlic (100gr)
- 1 cup of diced dill (80 gr)
- 2 tbsp of butter
- 1 cup of tea with milk, 240ml
- Salt and black pepper to taste
- 500ml of milk cream

For the sauteed potatoes:
- 500gr of small potatoes
- 2 garlic cloves, un pealed and kneaded with a knife
- 2 laurel leaves
- salt to taste
- 1 or 2 tbsp of butter
- salt and pepper
- ½ cup of fresh chives

PREPARATION
Cut the skinless salmon into portions of 300 gr each. Season each side with salt and lemon juice and set aside.

Place the sliced potatoes (with skin) in a skillet and add the garlic cloves, laurel leaves and salt to taste. Cook for 15 minutes or until they are tender. (A tip to know whether the potatoes are cooked is to insert a fork; if the fork pulls away from the potatoe, it is cooked. )

While the potatoes are cooking, we can start making the dill sauce.

Place 2 tbsp of butter into a skillet. Then add the sliced onion, diced garlic and celery. And season with salt and pepper. Leave cooking for 3 minutes Then add the tea with milk, cover and cook for another 5 minutes at low heat.Finally, include this mix into the blender and blend until you obtain a terse cream (without any small pieces). Return this cream to the same skillet add the milk cream and cook for 5 minutes or until the sauce is thick and set aside.

Turn to the cooked potatoes now. Drain them and take the skin off. This is optional, as you can also sautee the potatoes with their skin and they are delicious.

Put 1 or 2 tbsp of butter and the potatoes in a skillet. Then season with salt and pepper and sautee at high heat until the potetaoes are brown and crunchy. Finally, turn of the heat and add ½ cuo of fresh chives. Salt to taset again and set aside.

Now that the dill sauce and suateed potatoes are ready, we can roast the salmon. Add a little olive oil in a big skillet at high heat. When it is very hot, add the salmon pieces and leave to fry for 4 minutes on one side and 3 minutes on the other. And then set aside. It is important to watch the preparation time in order to maintain the salmon´s freshness. This must not exceed 3 or 4 minutes per side.
First add the dill sauce in a separate bowl and serve along with the individual plate of salmon. Then place a generous layer of the dill sauce on each plate and place ther salmon fillet ontop. Then add the saiuteed potatoes and serve.