Ingredients

  • 600 milliliters vegetable oil
  • 700 grams sweet potato julienned
  • 2 ½ small onion finely chopped
  • 2 ½ teaspoons Dijon mustard
  • 310 milliliters vegetable stock
  • 70 milliliters double cream
  • 2 ½ lemon juiced
  • 65 grams butter, unsalted diced
  • 5 grams fresh chervil finely chopped
  • 10 tomatoes quartered
  • 70 milliliters olive oil
  • 2 ½ tablespoons balsamic vinegar
  • 850 grams salmon fillet 1 cm wide strips
  • 250 grams arugula
  • salt and pepper
  • fresh chervil sprigs to garnish

Directions

1. Sweet Potato Matchsticks: Heat vegetable oil in deep frying pan. Wash matchsticks in cold water to remove excess starch, then dry carefully. Deep-fry until crisp and golden. Drain.
2. Sauce: Simmer 1/2 of the onion in wine, half the mustard and vegetable stock. Stir in heavy cream and half the lemon juice. Whisk in butter. Add chopped chervil. Season with salt & pepper.
3. Salad: Combine tomatoes with remaining onions, mustard, 1 tablespoon of olive oil and vinegar.
4. Salmon: Fry salmon in hot olive oil for 1 minute. Remove from heat and season with salt, pepper and remaining lemon juice.
5. To Serve: Toss rocket leaves in with tomatoes. Arrange onto plates. Top with salmon strips and then sweet potato sticks. Pour over sauce and garnish with chervil sprigs.

Notes
Notes:Original recipe 2 servings.
Serving Ideas:Original serves 5.


Categories
Fish, main courseSalads
Keywords
Fish, main courseSalads
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