A couple of days ago I was over at L’atelier des Chefs in Marylebone (again!) to help them out with the filming of a new promotional video. I got to take part in one of their half hour lunch time classes, taught by Head Chef Andre Dupin (who you may have seen in the Metro recently). We cooked pan-fried salmon with a fennel and black olive salsa. It was so quick and easy to make, and the results were absolutely delicious.
Ingredients (for 6 people):
6 salmon fillets
500g new potatoes
Handful of flat leaf parsley
2 whole spring onions
100g black olives
1 bulb of garlic
1 red chilli
2 whole fennel
Salt to season
- Cook the potatoes in salted water. Bring to the boil, reduce to a simmer and then cook until tender.
- Finely slice the spring onions and roughly chop the parsley.
- Finely dice the red chilli, garlic and the black olives. Squeeze the juice from the lemon.
- Cut the fennel in half and remove the tough core. Use a mandolin to cut the fennel into fine slices. Season with salt and leave to wilt.
- Heat a frying pan until hot and a little sunflower oil or vegetable oil. Season the fish with salt and cook in the pan skin side down until browned and crisp. Turn the fish onto each side to colour until golden brown and cooked through.
- Whilst the fish is cooking, crush the potatoes with a fork and add the parsley and spring onions. Season with salt and pepper and add some olive oil.
- In a bowl mix the olives with the garlic and chilli. Add a squeeze of lemon juice and some olive oil to form a salsa. Dress the fennel with olive oil and a squeeze of lemon juice.
- To serve fill a stainless steel serving ring with the crushed potatoes. Carefully remove the serving ring and place the fish on top of the potatoes. Top with some of the wilted fennel and finish the plate with the black olive salsa.