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I love the smokey flavour of this dish.  Vegetables take on a certain sweet earthiness that can only be achieved on a chargrill and a tangy, salty, buttery sauce compliments the richness of the salmon.  This is food from the ages…….simple, natural, beautiful!

Serves 4

You will need:

Extra virgin olive oil
4 x 200gm salmon fillets
4 x desiree potatoes, sliced thinly with skin left on
1 large fennel bulb, thinly sliced
1 eschallot, finely diced
2 tbs baby capers
juice of 1/2 a lemon
1/2 a cup of dry white wine
40gm of butter
Sea salt and cracked pepper
Fennel tops, finely chopped

Place the thinly sliced potatoes and fennel in a large bowl and drizzle with olive oil and season with  sea salt and pepper.  Heat your BBQ or grill pan to a high heat and lay the fennel and potato slices on the grill, cooking on each side until you have nice grill marks and the vegies are starting to soften.  You will probably need to do this in batches.  Pop them back in the bowl and keep warm.

Heat your BBQ plate or pan and rub the salmon fillets with a little olive oil and season.  Cook the salmon for approx 4 minutes each side or until just cooked through. Set aside and keep warm.

Heat a pan with a little oil and gently fry the diced eschallots and capers.  Add the lemon juice and white wine and allow the liquid to evaporate by half.  Your pan should be nice and hot for this to happen quickly.  Chop the butter into four pieces and whisk into the liquid piece by piece until you have a nice thick, glossy sauce.

Arrange the potato and fennel in a pile on the centre of each plate.  Top with the salmon and drizzle over the velvety sauce.  Sprinkle the reserved fennel fronds and serve with a lovely green or garden salad.