11. April 2026
Rich Crispy Fondant
Experience the masterful contrast of textures and flavours. We present silken, ruby-hued salmon, its natural richness amplified by a perfectly crisp skin, alongside cubes of gold: fondant potatoes with their signature caramelized crust giving way to a melting, buttery interior. To cut through this decadent pairing, a drizzle of our electric citrus-herb gremolata delivers a needle-sharp acidity and a burst of herbaceous brightness, transforming a simple dinner into a vibrant, restaurant-caliber feast that lingers on the palate.
Ingredients (Serves 2)
- 240g Fresh Salmon Fillet
- 2 tbsp butter
- 2 cloves garlic
- 4 potatoes peeled
- 4 tbsp oil
- 3-4 stalks Asparagus
- broccoli florets
- spig of Rosemary
- Celtic Sea Salt & ground black pepper to taste
- chives to garnish
Instructions
- Pick out some long potatoes and peel. Slice into 2 cm thick disc shapes and use a cookie cutter to trim any excess.
- Place them in boiling water to simmer for 10 minutes, meanwhile steam the broccoli and asparagus above in steam basket then set aside
- Heat a pan with butter and add the potatoes and fry gently for 8-10 mins and baste until golden brown.
- In a seperate pan fry the salmon skin side down for about 7 minutes add sliced garlic and rosemary.
- Season with salt and pepper, plate the potatoes, then vegetables, top with salmon and add chive to garnish
- Perfect with a hollandaise sauce!