A sophisticated and delectable dish that combines the creamy indulgence of fondant potatoes with tender poached salmon, all elegantly drizzled with a simple yet luxurious beurre blanc sauce. This recipe is a showcase of refined flavours and textures, making it a superb choice for that special dinner.
- Peel the potatoes and cut into cylinders using a small pastry ring.
- Transfer to 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 over heat the sauce and split while you whisk.
- Fill another saucepan with a little cold water, wine, parsley, bay leaf, celery and peppercorns. Bring to the boil, reduce the heat, gently add the salmon and simmer gently for 3 minutes Turn off the heat and leave until ready to serve.
- Serve the salmon with the potatoes, the beurre blanc sauce and chives.
