|Sat Fat 13.8g||15.3|
Mix together half the herbs with the lime rind and 1 tbsp oil and use to coat the fish. Cover and place in the fridge until required.
Place the potatoes in a pan of lightly salted boiling water, cover and simmer for 15-20 minutes or until tender.
After 15 minutes heat 1 tbsp of the oil in a frying pan, add the fish and fry for 2-3 minutes on each side.
Drain the potatoes and coarsely crush with the remaining oil and herbs with the garlic and seasoning.
Pile the potatoes onto individual serving plates and serve immediately topped with the fish. Serve with salad or green vegetables.
6 tbsp chopped fresh herbs (rosemary, parsley and thyme)
1 lime, rind of
4 tbsp virgin olive oil
2 salmon fillets, skinned
400g salad potatoes (such as Charlotte or Maris Peer), scrubbed and quartered
1 clove garlic, crushed
Salt and cracked black pepper
Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.
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This campaign was originally produced in the framework of a programme co-financed by the European Union