A new way with salmon which I found in ” The Art of Friday Night Dinner” by Eleanor Staefel.
Ingredients
- For the butter mash:
- 800 g potatoes King Edwards are good
- 70 g butter
- 1 garlic clove finely sliced
- 1/2 tsp fennel seeds
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- a big pinch fresh curry leaves
- 1/3 tsp brown mustard seeds
- 150 ml milk
- For the salmon
- 1 tbsp full-fat natural yogurt
- 1 tsp mango chutney
- 1/2 tsp ground turmeric
- 2 skin-on salmon fillets
- 2 Lime wedges
- A few mint leaves
Servings:
Instructions
- Preheat the oven to 230C/gas mark 8.
- Peel the potatoes and halve or quarter depending on how big they are. Place in a pan of cold water with a good pinch of salt. Set on the hob and bring to a simmer. Cook for about 20 minutes or until cooked through. Drain and leave to sit in a colander for a good 5 minutes to let the moisture evaporate.
- While the potatoes are cooking, get the fish started. Mix the yogurt, chutney and turmeric with a big pinch of salt. Turn the salmon fillets over in the yogurt to coat them.
- Set on a baking tray lined with baking paper. Cook at the top of the oven for about 8 minutes, or until the skin is crispy and the flesh just cooked. Sprinkle the skin with more salt when they come out of the oven.
- To make the butter, set a small saucepan over a low-medium heat. Melt the butter, then add the garlic with a big pinch of salt, fennel seeds, cumin and turmeric. Cook for two minutes, then add the curry leaves and mustard seeds and cook for another 30 seconds. Remove from the heat.
- Reserve a little more than a tablespoon of the spiced butter, along with plenty of the curry leaves and garlic and set aside.
- Add the milk to the butter pan and return to the heat. Bring just to a simmer. Put the potatoes in a large bowl. Pour the spiced buttery milk through a sieve over the potato bowl. Mash until smooth. Taste and add more salt if it needs it.
- To serve, spoon a great cushion of mash into each bowl and create a well for a puddle of butter to fall into. Top with a salmon fillet, and give each plate a lime wedge and a few mint leaves.
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