- 2 salmon fillets
- 1 dijon mustard sachet
- 1 carrot
- 1 green beans bag
- 2 Dutch cream potatoes
- 1 shallot
- 1 dill bunch
Allergrens: Fish, onion
Pantry staples: Cooking oil, salt, olive oil
Specialised equipment: Absorbent paper
Chef's note: This cooking method cooks the salmon slowly, giving you a delicious result.
1. Prepare the ingredients
Preheat oven to 140C fan forced. Wash the vegetables. Peel and grate the carrot. Peel and grate the potato. Thinly slice the shallots into rounds. Trim the ends from the beans and halve. Finely chop the dill.
2. Salt the carrot and potato
Place the carrot and potato in a bowl, combine with a good pinch of salt and leave for 2 minutes. Squeeze all the water out of the potato mixture.
3. Shape the fritters
Split the mixture into even portions per person and shape into a round puck shape, about 1 cm high.
4. Cook the fritters
Heat a generous splash of oil in a frying pan over medium heat. Add the fritters and cook for 5 minutes on each side or until cooked through and crisp. Drain on absorbent paper. You may cook in batches, just leave enough space in the pan for flipping and add more oil if needed.
5. Cook the salmon
Meanwhile, place the salmon, skin side down, onto a lined baking tray. Spread the dijon mustard over the top of the salmon and bake in the preheated oven for 10 minutes or until just cooked. Remove from the oven and press some of the dill onto the mustard.
6. Cook the beans
Bring a saucepan of salted water to the boil. Cook the beans in the boiling water for 2 minutes. Remove and wash under cold water to cool.
7. Make the bean salad
Combine the cooled beans with the remaining dill and the shallots.
8. To serve
Divide the salmon, fritters and bean salad between serving plates. Finish off each dish with a drizzle of olive oil.