Crispy skin salmon on braised peas and mash

ingredients

• Crispy skin salmon on braised peas and mash

  • 4 medium (800g) desiree potatoes, peeled, chopped
  • 40 gram butter
  • 4 french shallots, sliced thinly
  • 1 cup (250ml) salt-reduced chicken stock
  • 1 cup (120g) frozen peas
  • 1 tablespoon chopped fresh flat-leaf parsley fresh ground white pepper
  • fresh ground white pepper
  • 4 200g salmon fillets
  • salt
  • 1 tablespoon olive oil
  • 1/2 cup (125ml) milk, warmed
  • 40 gram butter, extra

method

• Crispy skin salmon on braised peas and mash

  • 1

    Boil or steam potatoes until soft; drain.

  • 2

    Meanwhile, heat of the butter in a large pan; add shallots, cook, stirring, until shallots are soft. Add stock and frozen peas, simmer, uncovered, until tender. Add parsley, pepper to taste, then remaining butter.

  • 3

    Rub salmon skin with a little salt. Heat oil in a frying pan over a medium - high heat. Add the salmon, skin side down; cook for about 3 minutes, uncovered, until skin is crisp and browned. Turn salmon, cook for a further minute or until salmon is cooked as desired. Salmon is best served medium rare.

  • 4

    Mash the potato with milk, extra butter and salt and pepper to taste, until smooth.

  • 5

    Divide mash among serving plates; spoon pea mixture around mash. Top with salmon, skin side up.

notes

Not suitable to freeze. Not suitable to microwave