Premium Fish Stock
Poached Salmon with New Potatoes and Saffron
Serves 2
Ingredients:
- 2 portions of Atlantic Salmon Fillet (160gm), with the skin on and the pin-bones removed
- 8 small new potatoes (chats)
- 500ml Martin's Premium Fish Stock
- Saffron threads
- Olive Oil
- Pinch Sea Salt
- Pinch Ground black pepper
Directions:
In a small pot, bring the potatoes to a boil and boil for 1 minute. Strain and let cool.
Once cool, slice the potatoes into rounds about 3mm thick, reserve.
Lightly rub 1 teaspoon of oil onto the skin of the salmon and sprinkle with sea salt. Heat pan over medium high heat and, when pan is hot, add salmon, skin side down. Once the skin is brown and crisp, flip the fish over and cook the flesh side for 45 seconds. Remove from the pan and set aside.
Hint: The trick is to cook the fish for the most amount of time on the skin side, so the skin becomes very crispy and the fat beneath the skin melts away. You need to monitor the heat in the pan to ensure the fish does not start to burn before the skin is sufficiently cooked.
Return the pan to the heat and add the sliced potatoes, salt and pepper, fish stock and saffron. Cover with a lid and bring to a boil. Cook for 2 minutes and let stand for another 1 minute.
In a shallow bowl, add a layer of potatoes and place the salmon on top, skin side up. Pour about ¼ cup of the cooking liquid into the bottom of the bowl, around the potatoes. Serve with green beans or snow peas.
