- 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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