SEARED SALMON

Seared Salmon with sauce messine, crushed potato and long stem broccoli (serves 2)

Ingredients:

· 2 x 250g salmon fillets, skin-on

· BOHNS Fish Bait

· 220g of baby potatoes

· 3 garlic cloves, crushed

· 1 tbsp finely chopped fresh thyme

· 100g salted butter

· 1 shallot, finely chopped

· 1 tbsp finely chopped fresh dill

· 1 tbsp finely chopped fresh tarragon

· 1 tbsp finely chopped fresh chives

· 1 tbsp finely chopped fresh parsley

· 2 tsp Dijon mustard

· 200ml single cream

· 2 large egg yolks

· Pinch of cayenne pepper

· 1 lemon, juice only

· 1 bunch of tenderstem broccoli

· Dash of olive oil

Method:

1 - Preheat the oven to 220C/Gas 7.

2 - In a large pan of boiling water, cook potatoes for 15-20 minutes, or until tender.

3 - Place the potatoes onto a roasting tin and using a potato masher or fork, flatten the potatoes. Top with olive oil, garlic and thyme. Place in the oven and bake for 18-20 minutes, or until golden brown and crisp.

4 - Meanwhile, heat the butter in a saucepan over a low heat and gently cook the shallots until softened. Whisk in the herbs, mustard, cream, egg yolks and cayenne pepper and gently simmer until it thickens into a sauce resembling a savoury custard. Pour in the lemon juice and keep warm.

5 - Boil broccoli for 5 minutes and keep warm.

6 - Cover the salmon in Fish Bait.

7 - Heat the oil in an ovenproof frying pan, and fry the salmon, skin-side down, for 2-3 minutes, then transfer to the preheated oven for around 3-5 minutes, or until cooked to your liking.

8 - Serve the fish with broccoli and potatoes with the sauce on the side.