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By Mike Robinson of The Field
Monday, 07 March 2011
Peppered salmon with saffron potatoes and spiced broth. Simple salmon for supper.
Peppered salmon with saffron potatoes and spiced broth
Serves4
4 x 1in slices of salmon
1 tbsp mixed crushed black and green peppercorns
Salt and pepper
500ml (17fl oz) fish stock
1 pinch saffron
12 small maris piper potatoes
1 bulb of fennel, very finely sliced
20g (3⁄4oz) finely sliced ginger
1 hot chilli
100g (31⁄2oz) sugarsnap peas
Juice of 1 lime
Start by sprinkling the salmon with peppercorns and some salt and put to one side.
In a saucepan, heat the stock and add the saffron.
Cook the potatoes until they are just done and then remove them.
Place the fennel, ginger and chilli in to the saucepan and cook for five minutes, then add the sugarsnaps and cook for two more.
Grill the salmon for a few minutes.
Add the potatoes back in, squeeze in the lime and season to taste.
Ladle the broth and potatoes into four bowls, pop a piece of salmon on each and perhaps give the fish a final squeeze of lime juice.
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