|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
Tuck into this incredibly warming snack packed full of tasty bacon, melted cheese and kidney beans heightened by a sprinkling of smokey paprika. Perfect for a cold winter's evening!
A beautifully buttery consistency compliments the mixture of spuds, veg and delicious haddock in this chowder recipe. Discover how to create this amazing dish guaranteed to please.
Aromatic Iranian lamb & potato one pot
Bring the taste of Iran home with this aromatic lamb & potato one pot. Featuring the authentic flavours of pomegranate and cumin seeds, this dish is great for entertaining loved ones or to enjoy as an exciting mid-week meal.
"This brightly coloured and intensely flavoured recipe is speedy enough for any night of the week. The sweet and sour relish sets off the salmon beautifully and I've roasted the King Edwards in their skins to give the whole thing wholesome comfort."
This campaign was originally produced in the framework of a programme co-financed by the European Union