GRILLED SALMON SERVED WITH LEMON HERB CREAM SAUCE, GARLIC POTATO MASH, SLOW ROASTED BABY BEETROOTS, STEAMED ASPARAGUS

 In Home Chefs Club, Recipes

Serves:  4

Preparation Time:  1 hour

Cooking Time:  45 minutes

INGREDIENTS

Sauce:

1 Tbsp olive oil

1 Tbsp butter

1 onion, finely chopped

2 cloves garlic, finely chopped

Salt

60ml white wine

250ml cream

10g dill, chopped

10g parsley, chopped

1 lemon

Mash:

4 large potatoes, peeled and quartered

Salt

2 Tbsp butter

3 cloves garlic, finely chopped

150ml cream

Beetroots:

12 baby beetroot

10 sprigs thyme

Half 1 lemon

Salt

Olive oil

Pepper

Asparagus:

12 asparagus stalks

Salt

Olive oil

Pepper

Salmon:

4 x 115g salmon fillets

2 Tbsp olive oil

Salt

Pepper

1 Tbsp butter

Juice of ½ lemon

Pea shoots

2 radishes, thinly sliced

METHOD

Sauce:

Put the olive oil and butter into a pan and melt. Add the onion, garlic, and a pinch of salt. Allow to sauté slowly until soft. Deglaze with the white wine and simmer until almost completely reduced.

Add the cream and simmer for 10 minutes.

put into a blender, and blend until smooth. Blend in the fresh herbs.

Season to taste with lemon juice and zest, salt and pepper.

Mash:

Put the potatoes into a pot with a pinch of salt, and cover with water. Put on the stove top and simmer until soft.

Heat the butter in a pan and add the garlic with a pinch of salt. Sauté gently until soft. Deglaze with the cream and simmer for 5 minutes.

Drain the potatoes and blend with the garlic cream mixture until smooth, but be sure to not over blend. Season to taste and keep warm.

Beetroots:

Put the beetroots into a pot with 5 sprigs thyme, juice of half a lemon and a big pinch of salt.

Cover with water and simmer for about 45 minutes, until cooked through and skin rubs off easily. Drain.

Preheat the oven to 200C.

While still warm, peel the skins off the beetroot using a cloth of paper towel. Trim off the bottoms and place on a baking tray with a drizzle of olive oil, remaining thyme sprigs and a sprinkle of salt and pepper. Roast in the oven for 25 minutes.

Asparagus:

Bring a pot of water to a simmer and add a pinch of salt.

Blanch the asparagus until just al dente then strain. Drizzle with olive oil and season with salt and pepper while hot.

Salmon:

Pat the salmon fillets dry with paper towel and season with salt and pepper.

Heat the oil in a pan over a medium-high heat. Place the salmon pieces in the pan skin side down. Allow to cook away until the skin is crisp, about 4-5 minutes.

Turn them over and reduce the heat. Add the butter and allow to finish cooking. Remove the pan  from the heat and squeeze in the lemon juice.  Remove from the pan and drain.

To plate:

Set out 4 plates. Smear a circle of creamy mash in the centre of each plate. Lay the asparagus just off centre on the mash. Top with the salmon and arrange the beetroots around it. Garnish with pea shoots and sliced radishes. Serve the sauce hot on the side.

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