Recipe: Salmon with New Potatoes and Savoy Cabbage

This recipe will make 4 portions

 

Preparation time 15 minutes

Cooking time 20 minutes

 

4 portions of skinless salmon 200gram each 

1 small head of savoy cabbage

24 small new potatoes

3 tablespoon creme fraiche

4 tablespoon salted butter

1 lemon squeezed 

1 lemon cut into 4 wedges

50 millilitres vegetable oil

1 teaspoon salt plus two pinches

Pinch cracked black pepper

 

Method

 

Get all your equipment ready and your ingredients weighted and chopped ready

1) Place the potatoes into a large enough sauce pan and cover with cold water and a tablespoon of salt then place onto a fast heat, reduce to a simmer for fifteen minutes or until they are soft

2) Place a frying pan on the heat and add the vegetable oil then add the salmon to the pan presentation side first and sprinkle with one pinch of cracked pepper

3) Turn the heat down to a low flame and cook for Severn to eight minutes

4) Remove the outer leaves from the savoy cabbage then cut into quarters

5) Remove the stalk from the cabbage then shred the cabbage finely

6) When the potatoes are cooked remove them from the heat and drain into a colander

7) Place the sauce pan back on the heat and add two tablespoon of butter to the shredded cabbage and a pinch of salt and pepper then fry gently for three to four minutes

8) At this point check the salmon is crispy then turn over, add the remaining butter and continue cooking for a further four to five minutes on a low heat 

9) Add the squeezed lemon juice to the salmon pan

10) Place six potatoes in the middle of each plate then press down slightly on them

11) Stir the creme fraiche into the cabbage, then place it back onto the heat for two minutes to warm through again and then spoon the cabbage over the potatoes evenly

12) Using a fish slice lift each portion of salmon from the pan onto the cabbage then spoon a little of the cooking juices from the pan over the salmon

13) Place a wedge of lemon on each plate and serve straight away