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Salmon fillet with herb crushed potatoes, green beans and watercress puree. Recipe

Ingredients for people


    Part one of the recipe
  • Salmon fillet(s) : 1.2 kg
  • New potato(es) : 600 g
  • Unsalted butter : 100 g
  • Flat leaf parsley : 0.25 bunch
  • Dill : 0.25 bunch
  • Maldon salt : 4 pinch(es)
  • Freshly ground black pepper : 4 Turn
  • Frying oil : 50 ml

  • Part two of the recipe
  • Green bean(s) : 300 g
  • Unsalted butter : 20 g
  • Maldon salt : 1 pinch(es)
  • Freshly ground black pepper : 2 Turn

    Part three of the recipe
  • Watercress : 1 bunch
  • Garlic clove(s) : 2 whole
  • Banana shallot(s) : 1 whole
  • Double cream : 50 ml
  • Unsalted butter : 50 g
Method
  • 1Part one of the recipe

    Pre-heat an oven to 180*

    Heat a frying pan, add the oil, season the fish with a little salt and pepper, cook the fish skin side down for 2 minutes and then put into the oven to cook for around 5 minutes.

    Start the potatoes in cold water and bring to the boil, reduce to a simmer.
    Cook the potatoes until tender, then drain and allow to steam for a couple of minutes.
    Pick the leaves from the parsley and together with the rest of the herbs and finely slice.
    Add the herbs, butter and seasoning to the potatoes and mash together.

  • 2Part two of the recipe

    Top and tail the green beans and cook for 3 minutes in boiling salted water, drain and toss with the butter and seasoning. Retain the water for blanching the watercress

  • 3Part three of the recipe

    Peel and dice the shallot and garlic
    Melt the butter in a pan till its nut brown, add the shallots and garlic and cook for 2 minutes, add the cream and bring to the boil, reduce the heat and simmer for 2 minutes.
    Blanch the watercress in boiling water for 30 seconds, refresh in cold water for the same and then squeeze dry, remove and discard any tough stalks before roughly chopping.
    Put the watercress into a blender, add some of the cream and blend, adding more liquid to get the right consistency.

    Plate the dish by making a pool of puree, place a mousse ring into the center, fill with the potato, top with green beans and then the salmon.

Chef's tip

«If you want to make another meal out of this dish make some extra potatoes and puree, blend together to make a great soup»

Roasted organic salmon fillet, served on a bed of potatoes with butter and herbs, green beans and a watercress puree.

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  • Preparation  15mins
  • Cooking time  25mins
  • Rest time  5mins

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