- Serves: 4
- Cook Time: 25 minutes
- Prep Time: 25 minutes
- Effort: easy
- 500 g large new potatoes, scrubbed to remove skin
- freshly ground salt and black pepper
- 100 ml milk
- 40 g butter
- 4-6 spring onions, chopped
- 1 tbsp olive oil
- 4 salmon, about 125g each, skinned
- 5 tbsp Noilly Prat vermouth
- 200 ml single cream
- 2 cloves garlic, crushed
- small handful baby spinach leaves or wild garlic, roughly shredded
- deep-fried enoki mushrooms, to serve
1. Boil the potatoes in a saucepan of lightly salted water for about 12 minutes until just tender. Drain well and return to the pan to dry off a little over the lingering heat.
2. Meanwhile, place the milk in a saucepan and heat until on the point of boiling. Using a fork, mash the potatoes, gradually working in as much hot milk as you need until you have a smooth puree.
3. Meanwhile, heat 20g of butter in a frying pan. Add the spring onions and fry, stirring now and then, for 1-2 minutes. Beat the spring onions into the potato, season well and keep warm.
4. Heat the remaining butter with the olive oil in a large frying pan.
5. Season the salmon with sea salt and freshly ground pepper. Add to the pan and fry for about 2 minutes on each side, or longer for thicker-cut fillets, until just firm.
6. Remove the salmon from the pan and keep warm. Add the Noilly Prat and allow to bubble for 1-2 minutes, then add the cream and crushed garlic and cook for about 2 minutes until reduced by about a third.
7. Season the cream sauce with salt and freshly ground pepper, then add the shredded wild garlic leaves or spinach and cook for a few seconds until wilted.
8. To serve, spoon the mashed potato mixture onto the centre of four warmed serving plates. Place a fish fillet on top and spoon over the wild garlic sauce.
Rate This Recipe