Crispy Salmon with Buttered New Potatoes and Tartare Sauce

salmon steaks out of my favorites and towards the end of spring early summer it's a really good time to eat them and how I'm going to cook the salmon his skin side down started on the state of finished in the oven so I get a nice crispy skin pink flesh inside I'm gonna serve with a tartar sauce which is very simple to make and buttered new potatoes and the way I better my potatoes some people would think was quite unconventional I like a lot of butter but I came from the French school of gastronomy we used lots of butter lots of cream but if you don't like butter but a volleyball but are both less butter your choice you just take our potatoes we drop them onto the butter just drain them a little bit of mint some salt and now we wrap in people so I'll leave them somewhere warm now for about 20 minutes and I'll toss them so what they're doing is absorbing the butter being infused with the menu the cesium is now penetrating them and they're truly delicious what a lot of people do is they they boil them drain them in the dish tiny bit of butter we all like button with our potatoes eventually August and so that in my opinion is the very best way of making a butter potato so pan a little bit of oil and make a tiny bit of fish paste for seasoning just dissolve the cube into a light paste the great thing about pastes they don't wash off than cooking and also by using a paste you season your fish evenly now into the pen I don't mind if the pan for salmon is not a hundred percent whole because what I want to do is caramelize my skin not scorch it if I know if I make my pan very hot it scorches so it's a hot pan but not red-hot and I'll bring the heat up and so by bringing the heat up slowly Caroline's the skin and then I pop it in the oven I never flick it over because what happens is when you have a very hot pan this tends to dry it you ever have some which is dry is because they've cooked it on this side so always cook it skin side down once that goes in the oven it's six minutes maybe five depending on the thickness of your salmon so as you can see now the salmon is caramelizing very nicely I'm not going to turn it over I'm going to cook it now on the top shelf of the oven so it cooks from top and bottom otherwise what most people do is they just flick it over we'll start from that site so about six minutes in the oven but as I said but watch the guideline so this has been cooking for just a little over six minutes you see despite touchy beseeches firm that we still pink on the inside this has not seen the base of that pan excuse it's nice and crispy little lemon juice so what we have to do now is bring our salmon I always use a cloth for the simple reason is if you use a paper towel or a kitchen towel the paper can stick to the fish now here's our potatoes I mean I'd say almost 20 minutes and the butter and the mint with the salt you can see they've started to absorb it very nicely now the salmon you could serve this separately but I always like to put a little bit on since I put chopped parsley inside you've been shot part on the top and so there's our salmon with the tartar sauce and butter do potatoes salmon end of spring early summer is a delicious time to music we've got the New Jersey wolves coming into season so new potatoes salmon great combination tartar sauce which is a classic together makes delicious supper

Channel: Cooking Is An Art Form

Views: 571,751

Keywords: Potato (Organism Classification), Food, Cooking, Kitchen, Recipe, Salmon (Ingredient), Restaurant, Recipes, Butter (Ingredient), new, marco pierre white, cooking, is, an, art, form, Dinner

Id: At90C7oGsfk

Length: 4min 47sec (287 seconds)

Published: Sun Jun 23 2013