Roasted salmon with creamed potato and lemon sauce by @Davidvkuchyni

A proven classic elevated with a touch of culinary flair for a celebratory lunch or dinner. Play around with the colour of the vegetables to ensure you have a supply of vitamins at any time of year.

  • Time of preparation:
    20 minutes
  • Ideally, leave the salmon overnight in the fridge to defrost gradually.

Ingrediences

Number of servings

  • 2 portions Arctic salmon
  • 3 pcs larger potatoes (type C)
  • 80 g frozen peas
  • 100 g broccoli
  • 3 pcs white part of spring onion
  • 1 piece small red peppers
  • 6 pcs cherry tomatoes
  • Chiavalon Romano olive oil
  • 1 piece small onions
  • 1 lemon
  • parsley
  • 400 ml stock
  • 50 ml whipping cream
  • 50 g butter
  • salt

Method

  • You'll be blanching the broccoli and the peas so bring a pan of salted water to the boil and prepare enough iced water to bring down the temperature of the veg and arrest the cooking process. Break up the broccoli into small spears and cook for around 3 minutes before cooling in the iced water.

  • Cook the peas in the same water. It'll take no more than a minute or two. Cool these in the iced water then cook the potatoes in the same water until they are soft.

  • Finely chop the parsley. Cut the peppers into larger pieces, cut the spring onions in half lengthwise, and the cherry tomatoes into quarters.

  • Heat some olive oil in a saucepan on a gentle heat and sweat very finely chopped onions. This should be cooked until it softens but not until it is dark. Add in the stock and the rind of one lemon and, turning up the heat, reduce to ¼ of its original volume then set aside.

  • If you want to prepare the salmon skin-on (if in doubt, you do), descale the fish by scraping with the back of a knife. Now rinse and pat the salmon dry with kitchen towel or similar. Cut into the skin with a sharp knife. Heat a pan to a medium heat and place the salmon in the pan skin down. Cook for three minutes and then turn, cooking for just around a minute. Beside the salmon, cook the spring onion and pepper. Season the veg.

  • Mash the potatoes and, together with 25g of butter, beat with a balloon whisk until smooth. Finally, add parsley and cream.

  • Heat up everything but the tomatoes. Crush up the peas a little and season with salt, pepper, and olive oil. Sprinkle the salmon with Maldon salt. Plate up unfussily with lashings of sauce.

Enjoy your meal!