Phillippa Cheifitz

House and Leisure Food - - HK FOOD -

Recipe The orig­i­nal recipe be­longs to David Kinch, chef and part­ner at Man­resa res­tau­rant in Los Gatos, Cal­i­for­nia.

for the crisp potato chunks

4 large bak­ing

pota­toes, scrubbed olive oil sea-salt flakes

for the roasted green veg­eta­bles

2 medium fen­nel bulbs,

sliced in half 3–4 green pep­pers, seeded

and halved 2–3 green toma­toes,

halved (op­tional) sea-salt flakes and

milled black pep­per olive oil, for moist­en­ing

for the mus­tard glaze

4T Col­man’s hot

mus­tard pow­der 4T sugar 4T wa­ter

for the f ish

600–800g fil­leted, fresh

salmon with skin 8T good-qual­ity olive oil sea-salt flakes and

milled black pep­per

Serves 4

Pre­heat the oven to 220°C. Cut the pota­toes into chunks and douse with a few spoon­fuls of olive oil. Sea­son with salt and turn onto a bak­ing tray lined with bak­ing pa­per, ar­rang­ing them in a sin­gle layer. Roast for 45 min­utes un­til ten­der, golden and crisp. Serve hot or at room tem­per­a­ture.

Ar­range the veg­eta­bles on a bak­ing tray lined with bak­ing pa­per. Sea­son with salt and moisten with olive oil. Roast at 220°C for about 45 min­utes un­til ten­der. Add a few twists of black pep­per. Serve at room tem­per­a­ture.

Re­duce the oven heat to 120°C. Whisk to­gether the mus­tard glaze in­gre­di­ents. Pat the salmon dry. Heat half the oil in a heavy, oven-proof fry­ing pan over high heat. Sear the salmon (skin side up) for about two min­utes or un­til it can be lifted with­out stick­ing. Turn and sear for a fur­ther two min­utes, skin side down. Sea­son the top of the salmon with salt and brush with the re­main­ing oil, then with the mus­tard glaze. Bake for 15 min­utes. Serve hot or at room tem­per­a­ture with milled pep­per.

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