Recipe: Pan-Fried Salmon with Sweet Potato Purée and Champagne Sauce by Ioannis Grammenos, Executive Chef at Heliot Steak House


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


Champagne sauce

1 shallot finely chopped

50ml olive oil

400g white wine

400g champagne Jacquard

200g double cream

Pinch of saffron




• 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.


• Wash the kale and deep fry until crispy.


• 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.