Fondant Potato with Poached Salmon and easy Beurre Blanc

Prep in:
10 mins
Cook in:
35 mins
Serves:
2
Per Serving %RI
KCAL 481 24%
Fat 28g 40%
Sat Fat 12.4g 62%
Salt 0.6g 10%
Sugar 3.2g 3%

Learn how to carve and present your potatoes in a fantastic fondant style in this flavoursome fish recipe. There's also a crash course in how to knock up a delicious beurre blanc sauce.  

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Peel the potatoes and cut into cylinders using a small pastry ring
Put in a saucepan and half cover with stock and butter, season well then bring to the boil, reduce to a simmer and cook for thirty minutes, basting every now and then and turning over after 20 minutes.
Make the beurre blanc by putting the shallots and vinegar into a pan and reducing the vinegar by half. Strain to remove the shallots but keep the vinegar.
Return the vinegar to the pan and whisk in the cubes of butter until you have a smooth, shiny emulsion and keep warm, being careful to not let it get hot and split while you whisk.
Fill another saucepan with water, wine, the aromatics and peppercorns and bring to the boil. Reduce the heat, gently add the salmon then poach at a very gentle simmer for three minutes. Turn off the heat and leave until ready to serve.

Serve the salmon with the potatoes, beurre blanc and chives.

Ingredients

2 medium Rooster potatoes

2x100g salmon fillets

65ml white wine vinegar

1 small shallot, finely sliced

15g butter

50ml vegetable stock

25g cold, cubed butter

A few parsley stems for the poaching liquid

1 bay leaf

2/3 celery stick

2/3 glass of white wine

6 black peppercorns

Salt and pepper

Chopped chives to garnish

2 medium Rooster potatoes 2x100g salmon fillets 65ml white wine vinegar 1 small shallot, finely sliced 15g butter 50ml vegetable stock 25g cold, cubed butter A few parsley stems for the poaching liquid 1 bay leaf 2/3 celery stick 2/3 glass of white wine 6 black peppercorns Salt and pepper Chopped chives to garnish

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