SLOW-COOKED SALMON WITH MUSTARD GLAZE, ROASTED VEGETABLES AND CRISP POTATO CHUNKS
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
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.