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

Name: Fillet of Salmon Poached in Duck Fat, Served with Roasted Scallops, Fondant Potatoes and Red Wine Sauce
Cuisine: United Kingdom
Ingredients: 2 medium Maris Piper (or other floury) potatoes, thickly sliced; 100 g / 3½ oz butter; 4 salmon fillets, each about 200 g / 7 oz; 1 tbsp olive oil; 500 g / 18 oz duck fat; salt; 12 scallops; Red Winec Sauce; good squeeze of lemon juice

Preparation info

Difficulty
Easy

Appears in

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

About

Ingredients

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

Europe
United Kingdom
Main course
Gluten-free
England

Method

First make the Red Wine Sauce as described. Keep warm.
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