Crispy Skin salmon, Sultana and Merlot Puree, Saffron and Rosemary Potato Stack
By Craig Will
6 x 150 gram portions salmon
3 large Bintje potatoes
1 gram saffron
100 grams rock salt
3 sprigs rosemary
100 ml clarified butter or ghee
250 grams sultanas
100 ml merlot vinegar
100 grams sugar
1 lemon, juice and zest
1 orange, juice and zest
50 ml cider vinegar
150 grams butter, cubed and cold
5 grams ground white pepper
250 grams baby spinach
Fresh herbs, to garnish
Remove any bones from the salmon.
Peel potatoes and slice 2mm thick on the horizontal, place in a large pot, cover with cold water, add the saffron, 50 grams rock salt and rosemary. Bring to the boil, reduce heat to a simmer and cook until tender but still holding their shape. Strain potatoes and lay flat on a tray, cool to room temperature.
Construct individual stacks with the potatoes, with clarified butter between each layer, leaving parts of the rosemary and saffron attached, this will help flavour and garnish the stack. Refrigerate until needed.
Place the sultanas, merlot vinegar, 50 grams sugar and 50 ml water in a saucepan, bring to the boil, reduce heat and simmer until almost all of the liquid has been reduced. Cool for 5 minutes then process in a food processor or blender until a smooth paste is achieved, add a little warm water if it is too thick. Keep the paste warm until needed.
Chop the lemon and orange zest finely and place onto a tray. Place into a cool oven, about 100°C, for 5¬ – 10 minutes until the zest is dry. In a mortar and pestle pound with the remaining 50 grams rock salt; the result is a citrus salt with which to season the fish.
Place the citrus juice, remaining sugar and cider vinegar in a pan, reduce by half then whisk in the butter off the heat, season with the white pepper and citrus salt.
Preheat oven to 200°C, place potato stacks on a lined baking tray, bake for 15 – 20 minutes until golden.
In a large non-stick fry pan, you may need two, add the remaining clarified butter, turn heat up to a medium to high heat depending on your stove. When the butter starts to smoke slightly place the salmon in skin side down, you may need to place a little pressure on top of the fillet to prevent it from curling up. Cook the fish until you can see a cooking line go half way through the flesh on the side of the fillet. Turn each piece of fish, turn off heat to finish cooking in the pan for around 5 more minutes, and season the skin of each piece with the citrus salt.
To assemble: Smear each plate with the sultana puree. Steam the spinach for 1 minute and place on top of the puree, sit the salmon on top of the spinach, and sit the potato stack to the side of the salmon, garnish with some soft herbs. Serve with the citrus butter.
"recipes from Wild Water and Woodsmoke, available for purchase from The Salmon Shop"