Butter Salmon, Fondant Potato, Fennel Salsa

Butter-roasted fillet of crisp-skin salmon, a fondant potato, on a bed of fennel and carrot salsa, with fresh arugula, seared cherry tomatoes and a slice of lemon.

Salmon

  1. In a skillet, continuously baste the fillet of fish with foaming butter.
  2. When done, rest on kitchen towel.
  3. Peel off the skin of the salmon and dry-fry it.

Fondant Potato

  1. Sear the potato in a small pot of butter, till brown. Repeat on the other side.
  2. Add a bit of stock to boil it once the potato has been browned on both sides. Potato is done once it can be easily pierced through its side.

Fennel and Carrot Salsa

  1. With a teaspoon of vegetable oil in a skillet, fry minced shallots till transparent.
  2. Toss in chopped carrots and fennel.
  3. Add in a small bowl of tomato juice and reduce.
  4. Season accordingly.

Serve with fresh arugula, seared cherry tomatoes and a slice of lemon.

Advertisements

About skinnynigel

If this recipe works for you, let me know below! View all posts by skinnynigel

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: