Seared New Zealand King Salmon with Saffron Potatoes & rye tarragon crumbs

Seared New Zealand King Salmon with Saffron Potatoes & rye tarragon crumbs

4 portions

Ingredients

320gms (11oz) New Zealand King Salmon Fillet – skin on, cut into 4 x 80 gm portions
1 large Potato - peeled
15-20 threads Saffron
300 mls Fish Stock
3 slices Rye Bread – crumbed
50 mls Vegetable Oil
4 sprigs Fresh Tarragon – finely chopped
100 mls Mayonnaise
1/2 Lemon – juice only
50 mls Avocado Oil
100gms (3.5oz) Butter
  Watercress
  Flaky Sea Salt & freshly cracked Black Pepper to taste

Method

Chef's Notes:
The crisp skin on the salmon offers a great tasting texture for this dish. A classy restaurant styled entrée that highlights the hero of the dish “NZ King Salmon”. The saffron adds a spark of color as well as a mild floral note to the dish.
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