Serves 6 Prep Time: 20 mins Cooking Time: 25 mins Ingredients: 6 pieces of salmon fillet 1 Knorr Fish Stock cube

1 tbsp olive oil half a large lemon parsley sprigs, to garnish 1 kg new potatoes, peeled 25g butter, cubed Salt 1g handful of fresh mint leaves For the tartare sauce: 1 egg yolk, at room temperature 1/2 tsp Dijon mustard 1 tbsp white wine vinegar or lemon juice 175ml arachide (groundnut) oil or sunflower or vegetable oil) 2 tsp capers (if using capers in vinegar, rinse them before using and pat dry) 2 tsp baby gherkins, very finely chopped 1 tsp very finely chopped shallot 1 tsp very finely chopped parsley Preparation 1. First make the tartare sauce. The first step is to make mayonnaise, which wil l then be a base for your tartare sauce. Whenever possible, I recommend making y our mayonnaise by hand rather than by machine. In a mixing bowl and using a meta l balloon whisk, whisk together the egg yolk, mustard and white wine vinegar unt il thoroughly blended. 2. Whisking all the while, gradually pour in the groundnut oil, pouring it down the side of the bowl so that it trickles slowly into the mayonnaise mixture. I u se groundnut oil as olive oil would be far too strong. Any light-flavoured oil s unflower or vegetable will do. Gradually the mixture will emulsify, becoming thi cker, velvety and smooth. 3. As the mixture begins to emulsify, you can add the oil in faster. The great t hing about making it yourself is that you can make the mayonnaise as thick as yo u want it. 4. Mix in the capers, gherkins, shallot and parsley. Add these in to your taste; your palate should dictate. Where possible, I d recommend setting the tartare sau ce for an hour to let the flavours develop before serving. Don t forget to you tas te it again before serving to adjust the flavouring. 5. Now prepare the buttered potatoes. Place the potatoes in large pan of water, bring to the boil and boil until tender. Using a slotted spoon, transfer the hot potatoes to a dish containing the cubed butter, season with a pinch of salt and add in the mint leaves. Cover the dish with cling film and set aside for 20 min utes. 6. Once the potatoes have been set aside, preheat the oven to Gas Mark 5, 190C, 1 70C fan, 350F. 7. Make a seasoning paste by crumbling together a Knorr Fish Stock Cube into the

olive oil. Spread the paste evenly over both sides of the salmon steaks to seas on them. 8. Heat two large ovenproof frying pans on the top of the stove and add half a t ablespoon of olive oil to each. The trick here is not to have the pans too hot t o start with. You want them hot but not red-hot. Add three pieces of salmon to e ach fish hot pan, skin side-down, and then increase the heat. Fry for 5-6 minute s until the skin is browned. 9. Transfer the pans with the salmon steaks in them, still skin-side down, to th e oven and cook for a further 5-6 minutes. By cooking them skin side-down, witho ut turning them over, the skin becomes crispy and the flesh remains moist, rathe r than drying out. 10. Take ice from spoonful toes and the salmon from the oven and transfer to a serving dish. Squeeze the ju the lemon half over the salmon steaks, top each piece of salmon with a of tartare sauce, garnish with parsley and serve with the buttered pota the tartare sauce.

Typical Nutrient Values per Serving: Calories (kcal) 621, Sugars (g) 2.6, Fat (g) 47.3, Saturated Fat (g) 8.5, Salt ( g) 1.32