|Sat Fat 12.4g||62%|
Peel the potatoes and cut into cylinders using a small pastry ring
Put in a saucepan and half cover with stock and butter, season well then bring to the boil, reduce to a simmer and cook for thirty minutes, basting every now and then and turning over after 20 minutes.
Make the beurre blanc by putting the shallots and vinegar into a pan and reducing the vinegar by half. Strain to remove the shallots but keep the vinegar.
Return the vinegar to the pan and whisk in the cubes of butter until you have a smooth, shiny emulsion and keep warm, being careful to not let it get hot and split while you whisk.
Fill another saucepan with water, wine, the aromatics and peppercorns and bring to the boil. Reduce the heat, gently add the salmon then poach at a very gentle simmer for three minutes. Turn off the heat and leave until ready to serve.
Serve the salmon with the potatoes, beurre blanc and chives.
2 medium Maris Pipers
2x100g salmon fillets
65ml white wine vinegar
1 small shallot, finely sliced
50ml vegetable stock
25g cold, cubed butter
A few parsley stems for the poaching liquid
1 bay leaf
2/3 celery stick
2/3 glass of white wine
6 black peppercorns
Salt and pepper
chives to garnish
Want to make chips at home? We have the perfect recipe for you to create oven chips which take just 5 minutes to prep.
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.
Enjoy the fantastic spice of these smooth potatoes fuelled by fiery mustard and chilli, the coconut milk is a cooling compliment to the spice and adds a terrific taste.
moroccan-spiced baked potato crisps
These deliciously moreish crisps will have you coming back for more! Perfect for when you'd like to serve something a little out of the ordinary.
This campaign was originally produced in the framework of a programme co-financed by the European Union