2 Idaho potatoes, peeled
2 sprigs fresh basil
4 salmon fillets (6 oz. each)
Salt
White pepper
1/4 c. clarified butter
3 tbsp. peanut oil

Cut off ends of peeled potatoes and stand on cut end. Pare sides to form a rounded cylinder. Lay the potato on its side and slice paper thin. Put the basil leaves on top of the fillets. Lay potato slices over the top of the basil, overlapping them to resemble fish scales. Salt and pepper to taste. Cover with clarified butter and chill (this is to prevent potatoes from turning brown).

Preheat oven to 375 degrees. Pour the peanut oil into a 12 inch saute pan over medium heat. Add the fillets, potato side down, and saute until the edges begin to brown (if salmon slides away from potatoes, simply press back together again). Then place the pan in the oven and bake about four minutes for medium done salmon. Spoon warm tomato chutney onto 4 plates. Place salmon fillets on top, potato side up. Garnish with basil sprig and serve. Serves 4.