Fondant Potato with Poached Salmon and easy Beurre Blanc

Fondant Potato with Poached Salmon and easy Beurre Blanc
Prep in Prep in:
10 mins
Cook in Cook in:
35 mins
Serves 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
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.

Ingredients

2 medium Maris Pipers

2x100g salmon fillets

65ml white wine vinegar

1 small shallot, finely sliced

15g butter

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

 

Chopped

chives to garnish

2 medium Maris Pipers 2x100g salmon fillets 65ml white wine vinegar 1 small shallot, finely sliced 15g butter 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   Chopped chives to garnish

You may also like

Bonfire jacket potato recipe

Jo Pratt's Bonfire Jackets

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!

  • Prep in: 15 mins
  • Cook in: 30 mins
Smoked Haddock & Potato Chowder Recipe

Smoked Haddock & Potato Chowder Recipe

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. 

  • Prep in: 10 mins
  • Cook in: 15 mins
Aromatic Iranian lamb & potato one pot

Aromatic Iranian lamb & potato one pot

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.

  • Prep in: 20 mins
  • Cook in: 1hr 45 mins
Alex Mackay's roast salmon & King Edward potatoes with sweet & sour relish recipe

Alex Mackay's Roast Salmon & King Edward Potatoes with Sweet & Sour Relish Recipe

"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."

  • Prep in: 5 mins
  • Cook in: 50 mins
ADHB logo

This campaign was originally produced in the framework of a programme co-financed by the European Union