Sunday, 28 August 2011

Pan fried salmon with crushed new potatoes, broad beans and hollandaise sauce

I was up keen and early yesterday morning to get the best of the produce at Swansea market. I returned home with salmon, lovely new potatoes, sausages, bacon, welsh cakes, great brie de maux and other bits and bobs. I am going to start my very own campaign to promote this tresure trove of wonderful suppliers and their great produce. I have no connections with any of the suppliers or any ulterior motive to support the market. All I know is we are very lucky indeed and I had a recent conversation with someone from France who wishes they had a market like ours out where she lived. I am going to write a separate piece about the market but for now this is what we had for lunch today. I promise it is stunning although it is easy to do and you can make it look cheffy!

Pan fried salmon with crushed new potatoes, broad beans and hollandaise sauce


If you are going to make this you will find that it is far more economical to buy a whole salmon and have the fishmonger fillet it for you. A whole salmon will yield 8 - 10 portions and mine cost around £10 so you can see that it is cheaper to buy than pre portioned fillets. Just pop what you don't use in the freezer. The key to making this great salmon to eat is to make sure you get the skin nice and crisp. All you do is pat the fillets dry with kitchen towel and season the skin. Get a non stick frying pan on a medium to high heat, add a drizzle of oil and when it is ready place the salmon in skin side down and leave for 3 minutes, make sure it doesn't burn but don't be tempted to move it until that skin is crisp. Then turn over and depending on how thick the fillets are cook for around 4 - 6 minutes. You are aiming for moist juicy fillets with a crisp skin so don't overcook it as dry salmon isn't great.

Crushed new potatoes with broad beans

Nice and easy but full of flavour. All you do is cook some nice late new potatoes in boiling salted water - mine were the charlotte variety - and when they are done lift them out into a bowl and pop some broad beans into the potato water and cook for 3 minutes. While they are cooking gently crush the potatoes then add the broad beans. Season with salt, pepper, a drizzle of nice olive oil and a squeeze of lemon and gently mix through.

Hollandaise sauce

To be honest this can be a little tricky. But once you know how to rescue a curdled or split attempt then you'll be fine. Take a finely chopped shallot and 6 crushed peppercorns and cook in 2 tbsp of white wine vinegar and juice of 1/2 a lemon until reduced to about 2 tspn of liquid. Pop the strained liquid into a food processor and add 2 egg yolks and whizz up. Add 125g of melted butter a little at a time until you have a shiney thick yellow sauce. This has to be warmed through by placing the bowl of hollandaise over simmering water (making sure the bottom of the bowl doesn't touch the water) and heat it through whilst you stir it. If it curdles or splits add a teaspoon of boiling water and stir vigorously until it goes back to being a nice shiney yellow sauce.

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