Sugar cured salmon with sweet potato

Yield: 1 servings

Measure Ingredient
1 \N Fillet sugar cured salmon
1 large Sweet potato
2 \N Shallots
1 tablespoon Cream
2 tablespoons Butter
250 millilitres Sweet white wine
1 tablespoon Vegetable stock
\N \N Oil for frying
\N \N Coriander seeds
\N \N Dill

Cut thick tranches of salmon and dry fry or griddle until browned but not cooked all the way through. Fry the shallots in the butter until softened and add the sauternes. Boil until ⅕ remains, add the stock and mix well.

Strain and whisk in the cream. Shred and deep fry the potato and serve the salmon garnished with the potato shreds and dill.

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