Atlantic Salmon with Colcannon Potato and Sauce Gribiche



4×180 gms. Atlantic salmon, remove skin
20 pcs. Asparagus spears
fine herbs

For the gribiche sauce:

100 ml. mayonnaise
15 ml. lemon juice
1/2 bunch chives
1 pc. Hardcooked egg, grated
15 gms. Shallots, diced
15 gms. capers, chopped
15 gms. cornichons, diced

For colcannon potato:

500 gms. potato
50 gms. shallots, diced
1/2 bunch chives
500 ml. white wine vinegar
50 gms. butter
rock salt


Step 1

To make gribiche sauce: Mix mayonnaise with chives, lemon juice, egg, shallots, cornnichons and capers. Set aside.

Step 2

To make colcannon potato: Roast potato on rock salt till just cooked.

Step 3

Peel then grate.

Step 4

Saute shallots in butter then add to potato with vinegar and chives.

Step 5

Season to taste.

Step 6

Form in rings and set overnight.

Step 7

To serve: Pan fry salmon and potato. Finish in oven. Blanch asparagus in boiling, salted water; add olive oil and seasoning. Arrange potato in the middle of a plate. Top with 5 asparagus spears, then the salmon and gribiche sauce. Garnish with fine herbs.

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