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Norwegian salmon crusted with crispy potato and pepperronata
Serves: 4
Approximate Cooking Time: 15 minutes
4 Norwegian salmon fillets (each 200g)
1 tsp sea salt
Freshly ground black pepper, to taste
2 potatoes, peeled, grated and water squeezed out
20ml extra virgin olive oil
Pepperronata
30ml extra virgin olive oil
80g onions, peeled and cut into chunks
2 garlic cloves, peeled and finely chopped
1 tsp chopped red chilli
150g (each) red capsicums and yellow capsicums, cut into
chunks
1tsp sea salt
| Nutrition Tips |
| What a good idea! "Sweating", or slow cooking of vegetables with little oil brings out the natural sweetness without adding any sugar. This is a creative way to introduce colourful vegetables into your daily diet. |
Methods
- Season the Norwegian salmon fillets with sea salt and freshly ground black pepper.
- Press a layer of grated potatoes (about 1-cm thick) onto one side of each Norwegian salmon fillet. Heat the extra virgin olive oil in a frying pan and sear each Norwegian salmon fillet potato side down until crispy and golden brown, for about 4 minutes. Turn the Norwegian salmon fillet over and sear until cooked, for another 20 seconds.
- For the pepperronata: Heat the extra virgin olive oil in a frying pan and saut? the onion chunks and chopped garlic until fragrant, for about 30 seconds. Add in the chopped red chilli, red and yellow capsicums chunks and mix well. Season with the sea salt and cover to cook slowly on medium heat until soft, for about 5 minutes.
- Place the pepperronata onto the centre of each serving plate and top with a crispy potato crusted Norwegian salmon fillet.
| Chef's Tips |
| There are many varieties of potatoes, which can either be categorised as starchy or waxy. Russet potatoes with their starchy white flesh work best for this recipe. |
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