RECIPES

Pan-fried salmon with a medley of roasted vegetables, French fries and champ sauce

Loading

Ingredients

For the salmon

For the vegetables

For the French fries

For the sauce

Method

  1. Preheat the oven to 200C/400F/Gas 6.

  2. For the salmon, rub the salmon with the oil and season well with salt and freshly ground black pepper.

  3. Place into a hot frying pan and fry for 3-4 minutes on each side, or until cooked through.

  4. For the vegetables, place the vegetables onto a baking tray, drizzle with the oil and season well with salt and freshly ground black pepper. Transfer to the oven and roast for 15-20 minutes, or until golden-brown and cooked through.

  5. For the French fries, heat the oil in a deep heavy-bottomed pan, until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

  6. Place the potato sticks into the oil and deep-fry for 5-6 minutes, until crisp and golden. Carefully remove with a slotted spoon and drain on kitchen paper.

  7. For the sauce, melt the butter in a pan and fry the spring onions until softened.

  8. Add the cream and milk and heat to a gentle simmer.

  9. Add the cooked potato and season, to taste, with salt and freshly ground black pepper. Transfer to a food processor. Allow to cool for a few minutes, then blend until smooth.

  10. To serve, pour the sauce onto a warmed plate and place the salmon on top. Place the roasted vegetables around the edge of the plate and serve the French fries in a bowl alongside.