There’s nothing much more enticing than a crispy skin salmon fillet on a bed of shallot sautéed potatoes with a herby tomato dressing… unless it’s second helpings! This recipe also works well with other fish fillets like sea bass but equally as good with a meat fillet of your choice.
Serves 2
Ingredients
- 200g new potatoes
- 4 large shallots, peeled and finely chopped
- 50ml vegetable oil
- 100ml white wine
- 5g fresh basil, coarsely chopped
- 2g fresh tarragon, coarsely chopped
- 10g snipped chives
- 10g fresh flat-leaf parsley, coarsely chopped
- juice of ½ lemon
- 1 large tomato, skinned, seeded and chopped
- salt and freshly ground black pepper
- 15g butter
- 2 x 150g salmon fillets
Method
- Cook the potatoes in boiling salted water until tender, about 15 minutes. Drain, cut each potato in half and set aside.
- Heat one-third of the oil in a pan, add half of the shallots and cook for 5 minutes. Add the white wine and cook until it has almost completely evaporated. Remove from the heat, add another one-third of the oil, the basil, tarragon, chives, parsley, lemon juice, tomatoes and salt and pepper to taste.
- Heat most of the remaining oil in a large non-stick frying pan. Add the potatoes and cook until starting to colour. Add the remaining shallots, butter and seasoning to taste. Cook until golden.
- Meanwhile, brush the salmon fillets with any remaining oil and cook in a non-stick pan until tender. Cook skin-side down first for about 4 minutes, until the skin is crispy, then turn over and cook for a further 1 minute.
- To serve, spoon the potatoes onto a plate, spoon over the herby sauce and top with a salmon fillet.
Tip
If you’re looking for a quick and easy dessert for then nothing could be more indulgent than chocolate dipped strawberries. Dip whole, unhulled strawberries in melted chocolate (holding the stalk to assist with this), place on non-stick parchment and chill to set. Share of course!
