|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
Simple and fresh ingredients, serve warm with a fresh leaf salad any time of the year.
Autumnal Potato and Pumpkin Soup Recipe
This soup is a real winter warmer. Perfect for batch cooking and enjoying as a light but satisfying lunch.
"The first time I discovered smoked paprika was on roast potatoes served as tapas with smoked paprika mayonnaise. Before then, I'd assumed chorizo was spiced with plain paprika and then the whole sausage was smoked. It was a revelation and I've had a long lasting smoked paprika period since then. I serve the potatoes and pepper mixture with lamb as a little celebration of Spring."