Life

James Street South Cookery School: Fennel and Herb Crusted Salmon with Garlic Potatoes

Fennel and herb crusted salmon
Niall McKenna

THIS week’s recipes are two great dishes that are just perfect for weekend family eating. Remember the saying, "good things come to those who wait"? That is true of these recipes.

They take a bit of time to make but are definitely worth the effort, delivering full, rich and satisfying flavours that the whole family will enjoy. Both contain lots of great, healthy ingredients – garlic is an excellent source of vitamin B6 and a very good source of selenium and vitamin C, whilst salmon is packed with omega-3 fatty acids and vitamin B12, making it a perfect meal for winter when we might be feeling a little under the weather.

:: Fennel and Herb Crusted Salmon with Garlic Potatoes (serves 4 to 6)

Ingredients for garlic potatoes:

80ml olive oil

1kg waxy potatoes, skin on, cleaned and chopped into 1/8ths

10 cloves garlic

sea salt

cracked black pepper

Method:

Pre heat the oven to 220 C and place two large tablespoons of the olive oil over the chopped potatoes and toss, ensuring the potatoes are evenly coated with the oil. Place in a roasting tray, add in the garlic cloves and season with sea salt and black pepper.

Place in the oven and cook for 15 to 20 minutes by which stage you will have the salmon ready. The fish can then be added to the tray and everything cooked for a further 15 minutes or until golden.

Ingredients for the salmon:

1 teasp fennel seeds

2 cloves garlic, crushed

handful parsley, destalked and fine chopped

1 tablesp thyme leaves, destalked and chopped

2 teasp lemon rind, finely grated

35g panko breadcrumbs

1 side salmon approx. 1kg, skin on, trimmed and pin boned

2 tablesp grated horseradish

Method:

Start by placing the fennel seeds, garlic, parsley, thyme, lemon rind, breadcrumbs, salt and pepper and 50 ml of olive oil in a bowl and mix thoroughly. The mix should easily combine. Spread the grated horseradish over the skinless side of the salmon and then coat with the breadcrumb mix.

Place in the oven on the same roasting tray as the potatoes. You can place a piece of tinfoil down first, drizzle with a bit of olive oil then place the salmon skin side down with the coated side up. Cook for 15 minutes. Remove from the oven and leave to rest for a couple of minutes before serving.

Quick dressing for the potatoes is 240g crème fraiche, 2 tablesp grated horseradish and 1 tablesp lemon juice. Mix together thoroughly then season with salt and pepper to taste.

Serve with the potatoes and enjoy.

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