Ingredients Jump to Instructions ↓

  1. 4 portions boneless, skinless salmon

  2. 4 fresh sage leaves

  3. 4 slices prosciutto

  4. 1 cup olive oil

  5. 2 cups (400g) baby desiree potatoes, halved

  6. 1 sprig rosemary

  7. 6 sage leaves

  8. salt and pepper

  9. 1 red onion, peeled, halved & sliced

  10. 450g fresh green beans, cleaned

  11. Sauce

  12. 2 cups fish stock

  13. 1 cup white wine

  14. 2 shallots, finely chopped

  15. 125g butter

  16. 4 tablespoons grainy mustard

Instructions Jump to Ingredients ↑

  1. In a saucepan simmer olive oil, potatoes, rosemary and sage over medium heat until potatoes are cooked. Remove potatoes, season with salt and pepper; keep warm.

  2. In salted boiling water, blanch onion for 1 minute and refresh under cold water. Repeat for beans but boil for 4-5 minutes.

  3. Simmer fish stock, wine and shallots down to one cup. Remove from heat and whisk in butter until smooth, add mustard and adjust seasoning; keep in a warm place.

  4. Place sage leaf on salmon and sear in hot pan with olive oil until brown on both sides. Place salmon on a baking sheet with prosciutto and bake in hot oven until desired doneness is reached.

  5. Take 2 tablespoons of olive oil from potatoes and toss onions and beans over medium heat, warming without colour.

  6. To serve, place beans, onions and potatoes in centre of each plate. Top with salmon and prosciutto and drizzle with sauce.


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