|Sat Fat 12.4g||62%|
Peel the potatoes and cut into cylinders using a small pastry ring
Put in a saucepan and half cover with stock and butter, season well then bring to the boil, reduce to a simmer and cook for thirty minutes, basting every now and then and turning over after 20 minutes.
Make the beurre blanc by putting the shallots and vinegar into a pan and reducing the vinegar by half. Strain to remove the shallots but keep the vinegar.
Return the vinegar to the pan and whisk in the cubes of butter until you have a smooth, shiny emulsion and keep warm, being careful to not let it get hot and split while you whisk.
Fill another saucepan with water, wine, the aromatics and peppercorns and bring to the boil. Reduce the heat, gently add the salmon then poach at a very gentle simmer for three minutes. Turn off the heat and leave until ready to serve.
Serve the salmon with the potatoes, beurre blanc and chives.
2 medium Rooster potatoes
2x100g salmon fillets
65ml white wine vinegar
1 small shallot, finely sliced
50ml vegetable stock
25g cold, cubed butter
A few parsley stems for the poaching liquid
1 bay leaf
2/3 celery stick
2/3 glass of white wine
6 black peppercorns
Salt and pepper
Chopped chives to garnish
This recipe is great for getting through the sprouts at Christmas - the added blue cheese adds a different dimension. Try throughout the year with other leftover vegetables.
Low sat fat
Looking for a one pot meal that's easy to make and saves on washing up? This recipe ticks those boxes and contains a little Spanish kick to tickle the taste buds!
Bring a taste of India into your kitchen with these potato and onion pakoras. They're delicious and great for sharing!
"I’m so excited to share this recipe with you, it’s such a winner! It’s so quick to throw together and so satisfying. I love using potatoes instead of noodles, it’s a really fun twist on the dish and a nice new way to use a simple ingredient. The flavours in this are so great too – the mix of sesame, ginger, chilli and coriander with spring onions, peppers, kale and mushrooms is just so delicious. Can’t wait to hear what you all think!"