Thank you for your support at the Twizel Salmon & Wine Festival on the 24th of February - we had a blast and we'll see you there next year!

French Style Salmon & Potatoes

french style salmon and potatoes

 

Ingredients:

800g baby potatoes, quartered

Salt

50g butter

4 x 160g boneless salmon portions, skin off

1 leek, trimmed, thinly sliced

½ C dry white wine

1 T Dijon mustard

1 C fish or chicken stock

½ C cream

3 C baby spinach

1 lemon, thinly sliced

 

Method:

  1. Place some water and salt in a small pot and bring to the boil. Add the potatoes and cook until al dente (still slightly undercooked).
  2. Meanwhile, preheat the oven to 250°C/230°C fan forced. Melt the butter in a large ovenproof frying pan over high heat. Season the salmon well and cook for 1-2 minutes each side or until just golden. Transfer the salmon to a plate. Add the leek to the pan and cook, stirring, for 3-4 minutes or until softened. Add the wine, mustard and chicken stock then add the potato and simmer for 5 minutes. Add the cream and spinach and gently stir to combine. Season well and remove from heat.
  3. Place the lemon and salmon on top of the potato. Bake for 6-8 minutes or until salmon is cooked through. Remove from the oven and spoon over the pan juices.
  4. Serve with crusty bread.

 

Serves 4.

Recipe adapted from taste.com.au

 

To order salmon for this dish, click here!