Wednesday 13 August 2014

Crispy Skin Salmon, Lemony Greens, Garlic New Spuds and a Poached Egg

Salmon fillets with crispy skin are delicious and easy to do too. It took me a long time to work out how to cook a perfect poached egg and then one day, whilst staying on Passage Farm CL in Gloucestershire, I learned how simple it is. The eggs have to be no older than 3 days. That's it. If they are that fresh they will poach perfectly every time, anything older will separate and get messy.


2x Smoked Salmon Fillets
1x Bag of new potatoes
2x Eggs. We used bantam eggs from the local farm.
1x Garlic clove.
Half a lemon.
Runner beans.


1.  Peel the garlic and crush the clove with a fork until it is a smooth paste. Mix the paste with the butter, wrap in cling film and put in the fridge.
2. Get the new spuds on the boil.
3. Slice the side off the runner beans length ways, trying not to cut the kidney beans. Squeeze out the beans then slice the rest of the green bean.
4. Get a pan of water for the eggs on the heat.
5. Bung all the beans in a frying pan or work and gently saute with some nice oil.
6. After a few minutes add the peas to the beans and zest the lemon in.
7.  Oil the skin side of the salmon and season with salt. Place skin side down into a hot frying pan. Season the upturned pink side. Cook for 3 minutes then flip over and cook for 1 further minute only.
8. Crack the egg into a bowl then empty from the bowl into the pan of barely simmering water, just a few bubbles are needed.
9. Take the spuds off and drain, mix the garlic butter with the spuds and season.
10. Squeeze the juice of half a lemon into the runners.
11. Plate up!

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