If you love fish…and you love mash…then this is a must try dish…As with many of the things I cook…its about having a feeling…that the dish will work…but then picturing it fully in my…mind and then executing it…to the best of my abilities…Creating a simple dish…that anybody could make…but which with a little work…and care can be elevated…to something to be really proud of…
Yesterday I was lucky enough to pick up two reduced single salmon fillets from my local store…for only 70p each…If that isn’t an excuse to cook a fish dish I don’t know…what is…
Before coming home tonight…i stopped off again at my store…and treated myself to a few bottles of…Pimms Cider
and a…bag of parsnips…
So here’s the dish…
Season the salmon fillets with…salt…
pepper…paprika…and dill…and drizzle some olive oil…over the fillets…
Peel and chop up into smaller pieces…a
few parsnips…and a couple potatoes…
Once peeled place into a saucepan…
cover with water…and put to boil…
To make the creamy mash…grate a handful of extra mature…cheddar…a tablespoon of…butter…and you’ll need a little…single pouring…cream…
For the sauce…chop up…half a dozen baby gherkins…and use a tablespoon of…capers…set aside to use in the sauce for…later…
For the sauce I used plum tomatoes…1 beef stock cube…red wine…and bitter orange marmalade…
To a saucepan…add a little olive oil…and place onto a…medium heat…
using the stock cube…make 200ml of stock…Add the capers…and gherkins to the pan…fry off for a minute…add a handful of tomatoes…the stock…a good…glug of wine…Turn the heat up to burn off the alcohol…and reduce the sauce…
When the sauce has reduced by half…
add a good teaspoon…of the bitter orange marmalade… season with black pepper…and put to a…simmer…
When the potatoes…and parsnips are softened…drain…then add back to the saucepan..then mash…when mashed add the…butter…mash…add a tablespoon of cream…mash…finally add…the cheese….mash…add salt…and
pepper…mix well together…leave on the heat on the lowest setting till…serving…
To a frying pan…add a tablespoon of olive…oil…and place on a medium heat…when the oil is hot…place the salmon…fillets skin side down…into the pan… Fry skin side down…for 3-5mins…
Turn the fillets over….the skin should be beautifully browned and…crispy…cook for a further…3-5mins…basting the fish occasionally with the hot oil…Remove from the heat…and allow to rest…
Serve by adding the…mash to the plate
and place…the salmon fillet on the mash…and then drizzle over the sauce.
Here it is…Pan fried Salmon fillet…on a bed of Parsnip & Potato Mash with a Red Wine and Bitter Orange Marmalade sauce with Baby Gherkins and Capers.
Wash down with a Ice Cold glass of Pimms…Cider Cup for a refreshing end…to a great meal.
the simple cook 