Griddled salmon with sauce velouté and potato scapaccia

Method

1. For the sauce Velouté, melt the butter in a saucepan over a medium heat and gently fry the shallot. Add the parsley and bay leaf. Stir in the wine and bubble until reduced by two-thirds.

2. Add the fish stock to the pan and simmer again until reduced by two-thirds. Stir in the double cream and season with salt and freshly ground black pepper. Pass the sauce through a strainer and keep warm.

3. Meanwhile, make the potato Scapaccia. Place the potato peelings in a bowl of iced water for about 20 minutes. Drain and pat dry.

4. Heat some oil in a deep fat fryer or wok to 180°C and fry the potato peelings until crisp.

5. Toss the cooked potato peelings into a large bowl and stir in the vinegar, dried chilli and mint.

6. For the salmon, drizzle the olive oil over the fish and griddle for 2-3 minutes on each side, or until lightly cooked through. Season with a little salt and a squeeze of lemon.

7. Serve the salmon immediately, with the potato Scapaccia and sauce Velouté.