This salmon recipe will go perfectly with a glass of bubbly

As the weather starts to heat up, so does our appetite for a good meal paired with a glass of Mission Fête’s finest wines. Indulge yourself in this Salmon recipe with luscious potato fondant and a silky ravigote sauce.

Ingredients

Salmon:

150g salmon with skin on (two fillets)

Flaky salt

Oil to fry

50g butter

Potato fondant:

2 agria potato medium, peeled

2 cups chicken stock

4 cloves garlic

Saffron mayo:

60g mayonnaise

½ tsp saffron

1 tbsp lemon juice

Crispy kale:

60g kale

3 tbsp sesame oil

½ tsp chilli powder

Salt and pepper

Ravigote sauce:

½ diced onion

1 gherkin, chopped

1 tbsp capers, chopped

1 tbsp balsamic vinegar

¼ cup olive oil

1 tbsp parsley, finely chopped

1 spring onion, finely chopped

To serve:

40g snow peas

Instructions

To make the kale chips, preheat oven to 175^c fan bake. Mix sesame oil, chilli powder, salt and pepper together in a bowl and coat kale evenly. Lay baking paper on a tray and layer kale so it’s all spread out and not touching. Bake for 12 minutes until kale is crispy (it will turn a little dark brown when ready). Leave to cool and add extra seasoning if needed.

Heat oven to 190^c. Slice potato into large rectangles. Heat oil in a heavy bottom frying pan and carefully add the potato and brown all four sides. Add garlic and chicken stock and place in the oven for 15-20 minutes. Poke the potato with a knife, it should slide out easily. Leave potato to cool and absorb more flavour in stock for a few minutes.

To make the saffron mayo, mix saffron and lemon juice together to activate the colour of the saffron and leave to sit for 15 minutes. Whisk the saffron mix into mayonnaise. Keep in the fridge for use later.

To make the ravigote sauce, heat olive oil in a frying pan and sweat the onion until soft and add vinegar and gherkin. Leave to cool. Once the oil is completely cooled down, add remaining ingredients and add extra seasoning if needed.

Remove stems from snow peas and steam.

Next, preheat oven to 200^c. In a thick bottom frying pan heat oil to just before the smoking point and sprinkle in flaky salt. Layer salmon skin-side down and cook on medium-high heat for around 5-7 minutes until skin is golden brown and crispy. Flip salmon and add butter, place into a pre-heated oven for a further four minutes. The salmon should still be a little pink in the middle. Serve immediately.