About the Recipe
This recipe has a few inspirations. Firstly there is the Cantonese way of cooking fish.
Ingredients
For the pea puree
1 helping of peas (roughly 150g)
1 handful of mint
Pinch of salt
For the roast potatoes
4 potatoes cubed
Sprinkling of salt
2 tablespoons olive oil
Optional: 2 cloves garlic and a couple of rosemary sprigs
Packet of tenderstem broccoli
2 salmon fillets per person
Preparation
Boil your potatoes for around 7 minutes then drain and place in a bowl and toss with the other ingredients. This should make the edge of the potatoes slightly uneven which leads to more crunchy edges. Then bake at 180C for around 30 mins or until golden brown, flipping them half way through.
Boil your peas then drain and add your mint and blend. You can do this in a blender or in the pot using an immersion blender but do be prepared for it to splatter slightly.
For your salmon start it in a cold pan skin side down and bring it to medium high heat. Once the salmon is cooked half way up (check by looking at it and note the change in colour) then you can flip it to cook the other side.
Blanche your broccoli, aka boil for around 1 minute and remove. Then put the lid on the pot to keep the broccoli warm and steam them slightly.
To serve: optionally add some spring onion on top and pour over hot oil. This would be for show and it interferes with the flavour of the purée slightly so don’t put too much spring onion.