Ingredients
4 x 180g salmon fillet
Greek extra virgin Olive oil
Salt & pepper
150g raw kale
Sunflower oil
For the purée
500g white potatoes
500g sweet potatoes
80g butter
2 sprigs of thyme
3-4 tbsp of oat milk
Salt
Champagne sauce
1 shallot finely chopped
50ml olive oil
400g white wine
400g champagne Jacquard
200g double cream
Pinch of saffron
Salt
Method:
Purée
• Preheat the oven on 180c, pierce the sweet potatoes all over with a fork, place on a baking tray and cook them for 50 minutes or until soft. The sweet potatoes will produce a delicious, caramelised flavour.
• In a small pot, add the white peeled potatoes and thyme, and boil until soft and flaking.
• In a food processor puree the white and sweet potatoes with butter, milk and salt and blend until smooth.
Champagne sauce
• In a sauce pot over a medium heat add the olive oil and the shallots and sweat them off until golden brown. Add the white wine and wait until the alcohol evaporates.
• Next add the dry champagne Brut and wait until reduced by half. Add the double cream and reduce by half again.
• Add the saffron and cook for a few minutes. Season and pass through a fine strainer.
Kale
• Wash the kale and deep fry until crispy.
Salmon
• In a non-stick pan, add the olive oil and add the salmon skin side down, pressing it down with a spatula. Season with salt and freshly ground black pepper.
• Fry for 3 – 5 minutes until the skin is golden. Remove the salmon from the pan and place on non-stick baking tray, skin side up, and bake for 8 min at 180c.
• To plate, add the hot sweet potato puree, pour the champagne sauce around the puree, top with salmon and then the crispy kale.
