Pan-fried Regal Salmon with fondant potatoes
( SERVES 4 )
Fondant potatoes and salmon
|4||Agria potatoes, medium, scrubbed (leave skins on), sliced into 1-2cm-thick rounds|
|500 ml||Fish stock, or chicken stock|
|2 sprigs||Thyme, or rosemary|
|4 pieces||Regal Salmon fresh fillets, approx 120-150g each|
|1||Granny smith apple, large|
|½||Fennel bulb, finely sliced|
|1||Lemon, juice of|
|3 Tbsp||Mayonnaise, good-quality, or creme fraiche or Greek yoghurt|
|1 tsp||Dijon mustard|
|1 handful||Watercress, or baby rocket|
|1||Orange, juice of|
- Preheat oven to 220C.
- Arrange potatoes in a single layer in a large baking or casserole dish so that they fit snuggly. Pour over chicken stock (note: if you are using fresh unsalted chicken stock, season with salt). Sprinkle over rosemary or thyme and dot with butter. Bake, uncovered, for 30-35 minutes until potatoes are golden and almost all of the stock has been absorbed.
- While the potatoes are cooking, make the salsa verde and the salad. Thinly slice the apple, and then cut into thin matchsticks. Place in a bowl and squeeze over lemon juice to prevent browning. Mix mayonnaise/crème fraiche/yoghurt with Dijon mustard and orange juice and set aside.
- About 10 minutes before the potatoes have finished cooking, cook the salmon. Season both sides of salmon with salt. Heat a drizzle of olive oil in a large frying pan on medium-high heat. Pan-fry salmon, skin-side-down, for 2 minutes until skin is nice and crispy, then flip over and continue to cook for 1 more minute until salmon is just cooked through (salmon is best cooked medium).
- Gently toss apple, fennel and watercress together.
- To make the salsa verde, combine parsley, thyme, capers, garlic, anchovies (optional), lemon juice, Dijon mustard and extra-virgin olive oil. Season with salt and pepper. Alternatively, you can place all ingredients in the blender and process until well combined. Makes about 1 cup. Keeps in the fridge for up to 1 week.
- To serve, place some fondant potatoes and a piece of salmon on each plate. Spoon some salsa verde over the salmon. Serve with apple and watercress on the side and dress with creamy dressing.