Crispy Salmon with Buttered New Potatoes and Tartare Sauce

UNILEVER UK
17Ingredients
80Minutes
660Calories

Description

So often, salmon is served over-cooked with dry flesh. The way I cook the salmon in this recipe means it has a crispy skin but moist flesh. I serve it with buttered new potatoes and home-made tartare sauce – a great combination.

Ingredients

US|METRIC
  • 6 pieces salmon fillet
  • 1 Knorr Fish Stock Cube
  • 1 tablespoon olive oil
  • 1/2 lemon (a large)
  • parsley sprigs (to garnish)
  • 1 kilogram new potatoes (peeled)
  • 25 grams butter (cubed)
  • salt
  • 1 handful fresh mint leaves
  • 1 egg yolk (at room temperature)
  • 1/2 teaspoon dijon mustard
  • 1 tablespoon white wine vinegar (or lemon juice)
  • 175 milliliters oil (arachide, groundnut, or sunflower or vegetable oil)
  • 2 teaspoons capers (if using capers in vinegar, rinse them before using and pat dry)
  • 1 teaspoon shallot (very finely chopped)
  • 1 teaspoon chopped parsley (very finely)
  • 2 teaspoons cocktail gherkins (very finely chopped)
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    Made it

    Directions

    1. First make the tartare sauce. The first step is to make mayonnaise, which will then be a base for your tartare sauce. Whenever possible, I recommend making your mayonnaise by hand rather than by machine.  In a mixing bowl and using a metal balloon whisk, whisk together the egg yolk, mustard and white wine vinegar until thoroughly blended.
    2. Whisking all the while, gradually pour in the groundnut oil, pouring it down the side of the bowl so that it trickles slowly into the mayonnaise mixture.  I use groundnut oil as olive oil would be far too strong. Any light-flavoured oil – sunflower or vegetable – will do. Gradually the mixture will emulsify, becoming thicker, velvety and smooth.
    3. As the mixture begins to emulsify, you can add the oil in faster. The great thing about making it yourself is that you can make the mayonnaise as thick as you want it.
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    NutritionView More

    660Calories
    Sodium11% DV260mg
    Fat75% DV49g
    Protein53% DV27g
    Carbs9% DV28g
    Fiber16% DV4g
    Calories660Calories from Fat440
    % DAILY VALUE
    Total Fat49g75%
    Saturated Fat8g40%
    Trans Fat
    Cholesterol105mg35%
    Sodium260mg11%
    Potassium1130mg32%
    Protein27g53%
    Calories from Fat440
    % DAILY VALUE
    Total Carbohydrate28g9%
    Dietary Fiber4g16%
    Sugars2g4%
    Vitamin A8%
    Vitamin C80%
    Calcium4%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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