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.
- In a skillet, continuously baste the fillet of fish with foaming butter.
- When done, rest on kitchen towel.
- Peel off the skin of the salmon and dry-fry it.
- Sear the potato in a small pot of butter, till brown. Repeat on the other side.
- 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
- With a teaspoon of vegetable oil in a skillet, fry minced shallots till transparent.
- Toss in chopped carrots and fennel.
- Add in a small bowl of tomato juice and reduce.
- Season accordingly.
Serve with fresh arugula, seared cherry tomatoes and a slice of lemon.
Yes, even though it doesn’t seem so, the fondant potato is the star of the show. I tried my hand at this new way of doing potatoes: letting it bubble and boil away in a truck-load of butter till brown and done, and then repeating on the other side. Also, this involves adding a bit of stock towards the end just so the butter doesn’t go burning till black. Each side takes approximately 10-15 minutes; you’d know it’s done with you can stick a fork or knife right through the side easily. You might say it’s just about deep-frying a potato, I think.
Roast beef with a red wine jus. Served with fondant potato, carrot julienne, wilted spinach and buttered mushrooms.
Being the carnivore that I am, I cannot deny that the chunks of juicy red wine flavoured medium-rare beef stole the show. Nevertheless, I’m not limited to simply mashing, boiling and roasting potatoes.