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Salmon on Shallot and Herb Rosti with Caper Cream

Recipe Information

Ingredients

• 100g organic butter
• 250g pack organic shallots, peeled and thinly sliced
• ½ x 1kg pack organic new potatoes, peeled and par-boiled for 5 minutes then cooled
• 15g pack organic coriander, finely chopped
• 2 x 15ml spoons organic cider vinegar
• 100ml organic sunflower oil
• salt and freshly ground black pepper
• 4 organic salmon fillets
• 250g pack organic dwarf beans
• 284ml tub JS fish stock
• 142ml carton organic double cream
• 40g capers, drained and rinsed
• 15ml spoon juniper organic gin

Method

Melt the butter in a medium saucepan and cook the shallots gently until almost caramelised then allow to cool.

In a large bowl coarsely grate the potatoes. Add the shallots, coriander, vinegar, oil and seasoning.

Mix and form into 4 large flat patties and cook slowly in a large frying pan until golden on both sides.

At the same time, place the salmon fillets in a frying pan and cook for about 3 minutes on each side.

While the fish and rostis are cooking, place the fish stock in a small saucepan over a medium/high heat and simmer until reduced by two-thirds. Cook the green beans in boiling water until tender and keepwarm.

Stir the cream into the stock and continue reducing until the sauce thickens, then add the capers, gin and seasoning to taste.

To serve, place the rosti on a plate, top with some green beans, then the salmon fillet and spoon over a little caper sauce.