Tuesday 12th December 2017
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Serves 4
Preparation time: 15 minutes
Cooking Time: 2 hours

Ingredients
4 supremes of salmon (skin on) 150g each
2 litres of olive oil
200g peas
100g salted butter
1 small spring onion – sliced
1 garlic clove – chopped
½ teaspoon chopped fresh tarragon
1 large Maris Piper potato – peeled and small diced
50g cuttlefish ink
100ml white wine
1 onion – chopped
150g butter
Salt to taste

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Olive oil poached salmon supreme, crushed peas with cuttlefish and potato sauce

METHOD
Gently heat the olive oil at 57C using a thermometer. Season the salmon with salt and pepper and gently poach in the oil for 2 hours.

In a pan melt the butter, add the onion and cook for 2 minutes. Add the diced potato and wet with the white wine, cook for 3–4 minutes.

Add the cuttlefish ink and a little water and cook until puree like. Pass in a blender and season to taste.

Place the onion and butter in a pan and cook on medium heat. Add the garlic and peas, cook for further 2 minutes and season with tarragon and salt. Crush gently with a potato masher and serve.

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