Serves 2 people
Ingredients:
2 Fresh Salmon Fillets
300g New Potatoes (washed & scrubbed)
1 small leek (washed & finely diced)
6 spring onions (washed & finely cut)
Half a lemon (zest & juice)
1 shallot (finely diced)
100ml white wine
Dessert spoon dill ( finely chopped)
2oz butter
200ml Double Cream
Salt & black pepper to season
Method:
1. Place salmon in over proof dish, add 4 dessert spoons of white wine & half the lemon juice& zest. Sprinkle on a little pepper. Put oven on at Gas 4 / 180 degrees
2. Put new potatoes in a pan of boiling water & cook for 25 minutes or until tender
3. Sauté leeks & spring onions in a small knob of the butter. Once cooked add the rest of the lemon juice & zest and set aside
4. Place Salmon fillets in the hot oven. They take approximately 10/ 12 minutes to cook
5. In a small frying pan gently cook in a small knob of butter without colouring the finely diced shallot, once soft add the remainder of the 100ml white wine and gently simmer till the liquid disappears. Add the double cream, good pinch of salt & pepper to taste & simmer until it has reduced by almost half. Add the dill & stir in
6. Strain water off cooked potatoes add the rest of the butter, season & mix in sautéed leek & spring onion mix. Put on warmed plate. Us a cutter if you want a perfect circle
7. Sit salmon fillet on top of the crushed potatoes
8. Divide sauce between the 2 plates
9. Garnish with burnt lemon slice & fresh dill
10. Serve with seasonal fresh vegetables
Enjoy!
Tracy x
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