Fondant Potato with Poached Salmon and easy Beurre Blanc
- Prep in:
- 10 mins
- Cook in:
- 35 mins
- Serves:
- 2
| Per Serving | %RI |
|---|---|
| KCAL 481 | 24% |
| Fat 28g | 40% |
| Sat Fat 12.4g | 62% |
| Salt 0.6g | 10% |
| Sugar 3.2g | 3% |
Method
- 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.
Ingredients
2 medium Maris Piper potatoes
50ml hot vegetable stock
25g cold butter, cut into cubes
1 small shallot, peeled and finely sliced
65ml white wine vinegar
15g butter
1 small glass of white wine
A few parsley stems for the poaching liquid
1 bay leaf
1 small celery stick
6 black peppercorns
2x 100g fresh salmon fillets
Freshly chopped chives, to garnish
