Pan Fried Salmon Steak with Duchess Potato and Dill Butter

There are many ways to cook a Salmon steak and sometimes the straightforward method delivers the desired result as long as the fish is not over cooked.

Ingredients for Duchess Potatoes

250 g peeled and chopped potatoes

45 g butter

Pinch finely chopped fresh dill

½ tsp sea salt

Pinch ground black pepper

1 egg

2 tsp grated parmesan cheese

40 g melted butter

⅓ tsp sweet paprika

Method

Place the potatoes in salted water over medium heat and bring to the boil. Cover and simmer for approx. 20 minutes. Preheat oven to 200ºC normal bake. Drain the water from the potatoes. Mash the potatoes with a masher or use a ricer. Add butter, dill, salt and pepper and blend evenly. Add the eggs and mix and then add the parmesan whisk until smooth. Place the mixture in a piping bag with a star nozzle. Pipe mixture in rosettes on baking lined trays. Drizzle the melted butter on top of the potatoes and sprinkle the paprika on top. Bake in the oven until golden brown approx. 15 minutes.

Ingredients serve 4

100 g snow peas

100 g broccoli

4 salmon steaks

Method

Place 2 tbls butter in a large frying pan over medium heat and fry salmon fillet for approx. 3 minutes. Turn the fish and cook for 1 minute or until cooked to your taste. Steam cook broccoli and snow peas. Place greens on the plate and position a salmon fillet. Place the cooked potatoes on the plate and a slice of cold dill butter on top of the salmon. Serve straight away.

Note: Dill butter is made by mixing 50 g soft butter and 1 tsp finely chopped dill. Spread butter mixture on a piece of baking paper and allow cooling in the fridge.