Fillet of Salmon Poached in Duck Fat, Served with Roasted Scallops, Fondant Potatoes and Red Wine Sauce

Preparation info
    • Difficulty


Appears in
Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

  • About


  • 4 salmon fillets, each about 200 g / 7 oz
  • 500 g /


  1. First make the Red Wine Sauce as described. Keep warm.
  2. Start preparing the fondant potatoes: put the potato slices in a single layer in a heavy-based pan and cover with water. Add the butter and seasoning. Boil rapidly until all the water has evaporated and only butter is left. Turn down the heat and cook gently until the