Irish Salmon with wild garlic
Prep:
25 mins
Cook:
25 mins
500g large new potatoes, scrubbed to remove skin
Freshly ground salt and black pepper
100ml milk
40g butter
4-6 spring onions, chopped
1 tbsp olive oil
4 salmon, about 125g each, skinned
5 tbsp vermouth/ dry white wine (optional)
200ml single cream
2 cloves garlic, crushed
Sea salt and freshly ground pepper
Small handful baby spinach leaves or wild garlic, roughly shredded
Deep-fried mushrooms, to serve
Fill a saucepan with water. Add a pinch of salt and then add the potatoes. Bring to the boil and cook for about 12 minutes, until softened. Turn off the heat. Move the potatoes to a colander to drain then back into the saucepan.
In the meantime, heat the milk in another saucepan, until it almost boils. Crush the potatoes with a fork, adding the milk little by little until you obtain a smooth purée.
In the meantime, put 20g of butter into a frying pan. Heat over medium heat then throw in the spring onions. Fry for about 1 or 2 minutes, stirring from time to time. Whisk the spring onions into the purée then sprinkle with salt and pepper. Set aside, keeping it warm.
Pour the rest of the butter and the oil into a large frying pan and heat over medium-high heat.
Sprinkle the salmon with salt and pepper then put into the pan. Fry for about2 minutes on each side, until firm.
Take the salmon out of the pan. Leave aside and keep warm. Pour in the Noilly Prat and boil for 1 or 2 minutes. Stir in the cream and crushed garlic and reduce by a third. This should take about 2 minutes.
Sprinkle with salt and pepper. Mix in the shredded wild garlic leaves or spinach and cook for a few seconds.
Pour the potato purée onto 4 warm serving plates then top with the salmon. Drizzle with the garlic sauce and serve.
Serves
4
Preparation Time
25 minutes
Cooking Time
25 minutes
Main ingredients
Fish, Vegetables
Recipe Type
Dinner, Easy, Family Dinners, Quick Meals
Cuisine
Irish
Special Info
Gluten free
Level of Difficulty
Easy
