beached salmon (or, heston’s fish pie simplified)
Ingredients
_For the salmon:_
_For the sauce:_
_For the pommes purees:_
_For the sand topping:_
_To serve:_
Instructions
  1. Marinate the salmon first: spread the miso paste evenly over the fish and put to one side until needed.
  2. For the potatoes, rinse the slices well under cold water to remove the excess starch. Fill a pan with water and heat to 80C. Add the potatoes and maintain at 70C for 30 minutes.
  3. In a small pan, add a little oil and fry the panko until golden brown. Drain on kitchen paper and crush in a pestle and mortar with the nori and salt. Set aside until needed.
  4. While the potatoes cook, get on with your sauce. Gently fry the onions in a little butter with the star anise until softened, and then add the garlic. Crank up the heat and add the vermouth and wine. Bubble away, deglazing the pan and reduce by half. Add the stock and cream, remove the star anise and once it hits the boil reducing to a gentle simmer.
  5. When the potatoes are ready, drain and rinse then return them to the pan. Add more water, add salt and bring to the boil, simmering for 15 minutes. Put the butter, milk, cheese, mustard and Worcestershire sauce in a bowl and set a sieve over it. When the 15 minutes are up, drain the potatoes well and push through the sieve into the waiting seasonings. Beat well with a spatula to combine and taste for seasoning. If it’s ready before everything else, return to the saucepan to keep warm
  6. Get a frying pan on medium-hot for your salmon. Fry on the skin side for 4 minutes and flip over until done to your liking.
  7. To assemble the dish, add a scoop of potatoes. Add your fish. Check the sauce for seasoning and pour over. Add a sprinkle of parsley and plenty of ‘sand’. Serve with mangetout or asparagus.