Roast Shetland Salmon, Mozarella, Tomato and Burnt Onion Chutney
Roast salmon portions complemented by mozarella, tomato and onion chutney, and finished with deep fried basil, dressed salad leaves and mustard sauce.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Fresh Salmon,Fillet | Main | Bake,Fry | Less than 30 minutes |
Ingredients
- 4 x 125g Shetland Salmon portions (skinned)
- 100g buffalo mozzarella
- 2 plum tomatoes
- ¼ bunch basil
- 2 tbsp onion chutney
For the sauce:
- 100 ml olive oil
- 25 ml vinegar
- 1 tsp sugar
For the onion chutney:
- 2 large onions
- 1 tbsp sugar
For the bed:
- ½ kg Jersey new potatoes
- 1 tsp of breadcrumbs and herbs
Method
For the sauce:
Put vinegar, mustard and sugar together in a bowl and slowly whisk in the oil to emulsify.
For the onion chutney:
Chop the onion and place with sugar in a pan and caramelize over heat.
Cook the new potatoes then pan-fry with the breadcrumbs. Place in a bowl and crush.
To prepare the dish, cut the tomatoes into quarters and de-seed. Place the tomato, basil and sliced mozzarella on top of the salmon and put into a medium oven 180°C/350°F/Gas Mark 4½ until almost cooked then finish under a grill.
To serve, place the crushed potatoes in a bowl/plate. Put the salmon on top and finish with the onion chutney, deep fried basil and dressed salad leaves. Drizzle the mustard sauce around the plate.
