INGREDIENTS

INSTRUCTIONS

Preheat oven to 110c/225f/Gas 1/4.
1 Finely slice the fennel on a mandolin. Put in a bowl with juice of 1
lemon, 2 tbsp olive oil and 2 tbsps freshly chopped coriander. Mix together
and season. Keep to one side. Gently warm through 4 tbsps olive oil. Remove
from the heat and add half the chilli. Leave to stand.
2 Halve the salmon. Thinly slice and dice one half. Put in a bowl with 1
tbsp chopped chives, 1 tbsp olive oil and juice of 1/2 lemon.
3 Put a 9 1/2cm/3 1/2" ring mould on a plate and fill with the salmon.
Thinly spread the Greek yoghurt on top. Remove the ring mould and garnish
the top with the fennel. Spoon the chilli oil around the plate.
4 Coarsely grate the potato and squeeze out the liquid in a clean tea
towel. Season. Heat 1 tbsp vegetable oil in a griddle pan. Arrange thinly
on the base of the pan and fry until golden on both sides. Trim the edges
of the rosti and keep warm.
5 For the Beurre Blanc Sauce: Put the white wine and white wine vinegar in
a saucepan. Season with black pepper and reduce the liquid to one
tablespoon. Add the double cream - this helps to stabilise the mixture.
6 Keeping the pan over a gentle heat, whisk in the butter a little at a
time ensuring it is thoroughly incorporated before adding more. Season and
keep warm. Cut the other half of the salmon into slices.
7 Heat a frying pan with 1 tbsp olive oil and only cook one side of the
salmon for 30 seconds. Then remove. In the same pan add the rest of the
chilli, defrosted bean medley, garlic clove, soy sauce, 2 tbsp coriander
and lime juice and cook for 4-5 minutes.
9 Spoon on to a plate, put the rosti on top of the vegetables and arrange
the salmon slices on top. Garnish with sprigs of flat leaf parsley. Spoon
the beurre blanc around the plate and sprinkle with the chopped chives.
Converted by MC_Buster.
NOTES : Chef - Nick Nairn
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.

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