Serves 4
4 salmon fillets
1 bunch Dutch carrots
1 tablespoon butter
1 tablespoon brown sugar
1 large potato
5 tablespoons clarified butter
1 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon nutmeg
1/4 cup Kewpie mayonnaise
1 teaspoon truffle oil |
Pre-heat oven to 180 degrees.
Scrape the salmon skins with the back of a knife to remove the gooey film. Coat with olive oil and season with salt.
Clean the carrots and trim the greens and boil in salted water for 15 minutes. Drain.
Peel the potato and grate into strips. Wring out excess moisture between paper towels. Put in a bowl with 1 tablespoon of the clarified butter and season with the salt, white pepper and nutmeg. Heat remaining clarified butter over medium-high heat in a pan and divide potato between 4 egg rings. Cook until crispy and flip and remove rings. Cook again until crispy and remove and drain on paper towels. Season and place on a wire rack and put into oven to stay warm and crispy.
Heat butter and brown sugar over a medium heat. Add carrots and cook, stirring until coated and browned. Remove from pan and place on a dish in the oven.
Heat a pan to high and add a small splash of olive oil. Drop to medium high and add the salmon skin side down and cook for 4 minutes.
Turn salmon and cook for 1 further minute (I like my salmon very rare. Cook longer if you like it creamy coloured).
Mix mayonnaise and truffle oil together. Serve on warmed plate. Bon appetit!
