Griddled salmon with sauce velouté and potato scapaccia

Succulent salmon and a smooth creamy sauce come with irresistible crispy-fried potato skins in this mouth-watering recipe from Ed Baines
By Ed Baines
Griddled salmon with sauce velouté and potato scapaccia
  • Rating:
  • Serves: 2
  • Cook Time: 25 minutes
  • Prep Time: 45 minutes
  • Effort: medium



  • 2 tbsp olive oil
  • 2 salmon steaks, with skin on, each 175g
  • juice of ½ lemons

For the sauce Velouté:

  • 30 g butter
  • 1 shallot, finely chopped
  • 2 stalks parsley, left whole
  • 1 bay leaf
  • 150 ml dry white wine
  • 120 ml fish stock
  • 175 ml double cream
  • black pepper

For the potato Scapaccia:

  • peelings from 2 large potatoes
  • 1 tsp of red wine vinegar
  • pinch of dried chillies
  • 1 tsp fresh mint, finely chopped


1. For the sauce Velouté, melt the butter in a saucepan over a medium heat and gently fry the shallot. Add the parsley and bay leaf. Stir in the wine and bubble until reduced by two-thirds.

2. Add the fish stock to the pan and simmer again until reduced by two-thirds. Stir in the double cream and season with salt and freshly ground black pepper. Pass the sauce through a strainer and keep warm.

3. Meanwhile, make the potato Scapaccia. Place the potato peelings in a bowl of iced water for about 20 minutes. Drain and pat dry.

4. Heat some oil in a deep fat fryer or wok to 180°C and fry the potato peelings until crisp.

5. Toss the cooked potato peelings into a large bowl and stir in the vinegar, dried chilli and mint.

6. For the salmon, drizzle the olive oil over the fish and griddle for 2-3 minutes on each side, or until lightly cooked through. Season with a little salt and a squeeze of lemon.

7. Serve the salmon immediately, with the potato Scapaccia and sauce Velouté.

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