| Prep |
Cooking |
Serves |
 |
 |
 |
| 20 mins |
25 mins |
2 Adults |
Recipe by The Devilled Egg | The Online Cookery School
Ingredients
- 1 salmon fillet
- 1 tablespoon of maple syrup
- 1 tablespoon of tamarind or soya sauce
- 1 large sweet potato
- 150g mixed brown and white crab meat
- 1 avocado
- 2 tablespoons of capers
- 4 sprigs of dill, chopped
For the sauce
- 2 tablespoons of Fussels Extra Virgin Rapeseed Oil
- 1 tablespoon of Fussels Chilli Infused Rapeseed Oil
- Juice from 1/2 lemon
- 4 sprigs of dill
- 1 small bunch of parsley
- 4 coriander sprigs
- large pinch of salt
Method
Preheat the oven to 200C
Slice and boil the potatoes for 10 minutes
Transfer them onto a baking tray, drizzle with a little oil (you could use plain, chilli or garlic) and season with salt
Pop into the oven for 30-40 minutes until golden brown
Make the sauce by blending all the ingredients, pour into a bowl and add the chopped dill and capers
Preheat a large glug of plain oil in a pan until hot
Season the skin of the fish and pop into the hot oil, skin side down and leave for at least 3 minutes
Carefully lift the fish to check the skin – if the fish is not moving (if it is stuck), just leave it for another 30 seconds to a minute; you want the skin to be golden brown before you flip the fillet over
Once you have flipped the fish over, pour in the tamarind sauce and maple syrup and pop into the oven for 15 minutes
To check whether the fish is cooked, simply check the flesh side; the flakes should be defined and the flesh should not be translucent anymore
For the quenelle: combine the cubed avocado with the crab meats and 2 tablespoons of the sauce
Arrange the potatoes on a plate, pop a quenelle next to them and top the potatoes with the fish
Drizzle the sauce around and enjoy whilst hot
