Summer and seafood may be a match made in heaven but, thanks to this recipe for Salmon, Potato Fondant (with saffron mayonnaise, crunchy kale, snow peas and ravigote sauce) from Mission Estate, here’s a match made in Napier. Ideally paired with Mission Fête a delicate sparkling wine, this dish is liable to be a hit.
Serves 2 – multiply to serve more
150g salmon with skin on (two fillets)
Oil, to fry
2 agria potato medium, peeled
2 cups chicken stock
4 cloves garlic
1/2 tsp saffron
1 tbsp lemon juice
3 tbsp sesame oil
1/2 tsp chilli powder
Salt and pepper
1/2 diced onion
1 gherkin, chopped
1 tbsp capers, chopped
1 tbsp balsamic vinegar
1/4 cup olive oil
1 tbsp parsley, finely chopped
1 spring onion, finely chopped
40g snow peas
To make the kale chips, pre heat oven to 175c 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 190c. 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 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 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 200c. In a thick bottom frying pan heat oil to just before smoking point and sprinkle in flaky salt. Layer salmon skin-side down and cook on a medium-high heat for around 5-7 minutes until skin is golden brown and crispy. Flip salmon and add butter, place into pre-heated oven for a further four minutes. The salmon should still be a little pink in the middle. Serve immediately.
To serve, place potato fondant, salmon and kale chips on a plate. Serve with saffron mayo, ravigote sauce and snow peas.