- 2 salmon fillets
- 1 desiree potatoes
- 1 leek
- 1 lemon
- 1 garlic clove
- 1 parsley bunch
Pantry staples: Salt, milk, pepper, cooking oil, butter
Allergens: Fish, garlic
Specialised equipment: Potato masher (optional)
Chef's note: To make your pomme puree extra smooth, you can pass the mixture through a fine sieve.
* Parsley, garlic and leek may be split across various dishes so make sure you read each recipe carefully before you begin cooking.
1. Prepare the ingredients
Wash the vegetables. Peel and cut the potatoes into small pieces. Halve the lemon. Remove the dark green leaves of the leek* and cut the remainder in half lengthways. Reserve 1 garlic* clove per person with the skin on. Finely chop 1 tablespoon per person of parsley* leaves.
2. Make the pomme puree
Bring a saucepan of salted water to the boil. Add the potatoes and cook for 8 minutes or until tender. Drain the water, return the potatoes to the saucepan and mash using a potato masher or fork until very smooth. Stir through 2 teaspoons of butter per person and enough milk to make a smooth, creamy mash. Season to taste with salt and pepper.
3. Cook the leek and garlic
Meanwhile, heat a splash of cooking oil in a frying pan over high heat. Add the garlic cloves and leek, cut side down, and cook for 3 minutes or until charred. Carefully flip the leek, reduce heat to medium and cook for 5 minutes or until softened. Set the leek aside and keep the garlic cooking, if needed, until soft.
4. Crisp the salmon skin
In the same pan, heat a splash of oil over medium heat. Add the salmon, skin side down, with a weight on top, such as a plate. Cook the salmon for 5 minutes or until the skin releases from the pan. Remove the weight. Gently flip the fish and continue cooking on the other side for 2 minutes or until almost cooked through. Remove the fish from the pan.
5. Squeeze the garlic
In the same pan over low heat, add the garlic by squeezing the clove to remove it out of the skin. Gently stir to turn the garlic into a paste.
6. Make the sauce
Add 2 tablespoons per person of butter, half of the parsley and half of the lemon juice and cook for 1 minute or until the butter melts.
7. Finish the salmon
Return the salmon, skin side up, to the pan for 2 minutes to finish cooking. Baste the fish in the sauce.
8. To serve
Serve the salmon with the pomme puree, charred leek, remaining parsley, remaining lemon and a drizzle of the butter sauce. You can add any capers if you have some left over from the chicken Provencal.