- 4 150g pieces of salmon fillet
- 2 Pieces of stem ginger in syrup finely sliced into rounds
- 4 Pak choi, root ends cut off
- 1 Punnet of mange tout finely shredded
- 16 New potatoes
- 1 Dessertspoon fresh chopped chives
- 1 Dessertspoon fresh chopped parsley
- Piece of fresh grated wasabi or ½ tsp of wasabi paste
- 1 tbsp of lemon juice butter
- 2 dessert spoons olive oil oil for frying
- Pre-heat oven to 180°c
- Put the new potatoes into a pan of lightly salted water and bring to the boil, reduce the heat and simmer.
Take the 4 pieces of salmon and lay them on to the chopping board. Using a thin bladded knife, carefully make 3 cuts in to the top of each piece of salmon stopping a few milimeters away from cutting all the way through. In to each slit place 2 pieces of the finely sliced ginger and then push the salmon back together so you can barely see the slits. place on a plate, season with salt and fresh ground black pepper and put aside.
- The potatoes should be just about cooked now, so drain them off and using the end of a rolling pin, lightly crush the potatoes. Add the chopped chives, parsley, wasabi and olive oil. Season, mix together and taste. Add more seasoning if needed. Put the lid on the pan and place on top of the stove to keep warm.
- Put a frying pan on the heat, get it very hot add a little oil. Place the fillets of salmon flesh side down in to pan. Give the pan a little shake each time you place a piece of fish in to it. Fry for 1 minute and place the pan in to the oven. It only needs 4 minutes. Take the pan out, peel the skin off and turn the salmon over and leave to rest. If you want to, you can crisp the skin up. Cut each piece of skin in to 2 triangles and place on a lightly oiled and seasoned tray and put it in the oven. By the time everything else is on the plates, it will be crisp.
- Place a saucepan on the stove on a low heat, add a knob of butter and the pak choi and shredded mange tout. Place a lid on top and cook for 2 minutes, stirring occassionally.
- Time to plate up. Spoon the potatoes and the greens on to the plates, place a piece of salmon on top of the greens. Return the salmon pan to the stove, add the butter and capers and heat until the butter just starts to brown.
- Add the lemon juice and this will stop it browning any further. Spoon the sauce over the salmon. Finish with the crispy skin.
From Chef Jim Hamilton at The Kings Arms Hotel, Abergavenny. TEL: 01873 855 074