Recipe OF THE WEEK
POSH FISH AND CHIPS
400g baby new potatoes, unpeeled 2 tbsp olive oil
10g finely chopped parsley
Zest and juice of 1 lemon
2 salmon side fillets
Salt and pepper
1 Preheat oven to 180°C fan/200°C/ 400°F/gas 6. Cut potatoes into quarters and boil for 5 minutes. Drain and put into large bowl. Add 1 tbsp olive oil and some salt.
2 Toss potatoes until they are all coated in oil. Put into a baking dish and place in oven for 20 minutes.
3 In a bowl, combine the breadcrumbs, parsley and lemon zest. Season salmon generously with salt and pepper.
4 Heat a frying pan over a high heat with 1 tbsp of olive oil. Place salmon fillets skin up into the pan and fry for 2 minutes. Turn fillets around and fry for another 2 minutes. Set aside. 5 Preheat grill on high. Top fillets with breadcrumb mix and add little dots of butter on top. 6 Place pan under grill for 7 minutes until crumbs are slightly golden. Add remaining butter and lemon juice on top. Return to grill for another 2 minutes. 7 Serve straight away with potatoes out of oven.
Delicious crumbed salmon with crispy baby new potatoes give an old favourite a touch of luxury