Total time60 minutes
- 4 medium Agria potatoes, scrubbed (leave skins on), sliced into 1-2cm-thick rounds
- 500ml chicken or fish stock
- Leaves 2 sprigs of thyme or rosemary
- 2 tbsp butter
Salmon and salsa verde
- 4 x 120-150g portions Regal Salmon fresh fillets
- 1/3 cup salsa verde (see recipe below)
- Watercress salad
- 1 large Granny Smith apple
- ½ fennel bulb, finely sliced
- Juice 1 lemon
- 3 tbsp good-quality mayonnaise, crème fraiche or Greek yoghurt
- 1 tsp Dijon mustard
- Juice 1 orange
- 4 handfuls watercress or baby rocket
- Preheat oven to 220°C.
- Arrange potatoes in a single layer in a large baking or casserole dish so that they fit snuggly. Pour over chicken stock (note: if you are using fresh unsalted chicken stock, season with salt). Sprinkle over rosemary or thyme and dot with butter. Bake, uncovered, for 30-35 minutes until potatoes are golden and almost all of the stock has been absorbed.
- While the potatoes are cooking, make the salsa verde and the salad. Thinly slice the apple, and then cut into thin matchsticks. Place in a bowl and squeeze over lemon juice to prevent browning. Mix mayonnaise / crème fraiche / yoghurt with Dijon mustard and orange juice and set aside.
- About 10 minutes before the potatoes have finished cooking, cook the salmon. Season both sides of salmon with salt. Heat a drizzle of olive oil in a large fry pan on medium to high heat. Pan-fry salmon, skin-side-down, for 2 minutes until skin is nice and crispy, then flip over and continue to cook for 1 more minute until salmon is just cooked through (salmon is best cooked medium).
- Gently toss apple, fennel and watercress together.
- To serve, place some fondant potatoes and a piece of salmon on each plate. Spoon some salsa verde over the salmon. Serve with apple and watercress on the side and dress with creamy dressing.
- 3/4 cup very finely chopped flat-leaf parsley
- 1 tbsp very finely chopped thyme
- 1 tbsp chopped capers
- 1 clove finely chopped or crushed garlic
- 2 finely chopped anchovies (optional)
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 3-4 tbsp extra-virgin olive oil
- Combine ingredients and season with salt and pepper. Alternatively, you can place all ingredients in the blender and process until well combined. Makes about 1 cup. Keeps in the fridge for up to 1 week.
Take a look at this salmon parcels with lemon & capers recipe here.
Recipe thanks to Regal Salmon and Nadia Lim.