Ingredients
- 500g new potatoes, washed
- 40ml olive oil
- 4 x 180g King salmon fillets, pin boned & skin on
- 100g pancetta, cubed or finely sliced
- 100g onion, diced
- 2 garlic cloves, peeled & chopped
- 500g broad beans, peeled
Curry dressing Ingredients:
- 200ml olive oil
- 50g onion, diced
- 1 garlic clove, peeled & chopped
- 1 tsp hot curry powder
- 1 tsp yellow mustard seed
- 50ml light vinegar (or verjuice)
- 2 tbsp fresh coriander, chopped
- Salt & pepper
Recipe also works with: Snapper, Tarakihi, Yellowfin tuna
Method
- Bring a pot of water to the boil. Slice the potatoes and blanch for 4 minutes, then drain.
- Heat a pan with some of the oil and sauté the potatoes for colour.
- While doing so, heat another pan with a little of the oil and cook the salmon on both sides for about 6 minutes. Start with skin side down first, cook for 4 minutes then turn and finish off.
- Add the pancetta, onion, and garlic to the potatoes and cook through. Add the beans and seasoning.
- To serve, place some of the bean & potato mix in a bowl. Add the salmon, then top with more of the ragout. Drizzle with the curry dressing.
Curry dressing
- Heat a pan with 50ml of the oil, sweat the onion and garlic.
- Add the curry powder, mustard seeds, and vinegar and mix well.
- Place the mix into a bowl and with a stick blender or fork, gently whisk in the balance of oil, coriander, salt, and pepper to create a dressing.
Species used in this recipe
King salmon Mãori Name: Hāmana
King salmon are members of the Salmonidae family (trout, salmon). They were introduced to New Zealand early in the twentieth century. Two related, non ...
