Thu, 23 March 2017
Chef Gareth Mullin was in the kitchen with a recipe for this delicious salmon dish.
Ingredients
4 200g salmon portions, skin on and pin boned
1kg potatoes, 50g butter, 100mls cream,
Bunch spring onions finely chopped
60mls olive oil
1 lemon juiced
3 plum tomatoes deseeded and diced
1 shallot finely sliced
3 sprigs parsley and basil chopped
Method
Place heavy based frying pan on a high heat, season the Salmon with salt and pepper, add some vegetable oil to the pan, carefully place the fish into the pan and pan fry for 3 mins (until golden) on one side. Place on roasting tray and finish cooking in pre-heated oven at 190 deg for 5-6 mins or until cooked through.
To make the champ, boil the potatoes until cooked, stain off and place back in the pot and on the stove for 2 minutes to ensure all the water is evaporated. Mash until smooth until you have no lumps… in a separate pan sauté the spring onions until soft, add the cream, season with salt and pepper and fold through the mashed potatoes
Prep and blanch the asparagus for 2 minutes in boiling salted water and plunge into iced water to refresh. when ready to serve gently fry in a little olive oil and season with salt and pepper
For the sauce vierge. cut the tomatoes into quarters and remove the seeds with a sharp knife, dice the tomatoes, shallots and chop the herbs and place in a bowl, Add the olive oil, herbs and lemon juice and season with salt and pepper
Chef’s tips
Make sure the fish is dry and the pan is hot to stop the fish from sticking
This dish also works well with any type of fish, ask your fish monger which fish is the freshest
Watch how it's made below:
Wed, 17 April 2024
Chef: Eoin Sheehan
View More.
