How to make Brook & Badger’s salmon with fondant potato, samphire and beurre blanc

Described by Scott as a highly seasonal dish, the finished plate delivers a light, delicate texture while still offering rich depth of flavour.

“This dish brings together tenderness of pan-seared salmon, the buttery interior of fondant potatoes, the freshness of samphire and the richness or the butter sauce,” Scott said.

The dish costs around £6 to £7.50 per portion to produce, based on a two-serving recipe, and would typically be sold at £26 to £32.

Salmon with fondant potato, samphire and beurre blanc

For the fondant potatoes

• 2 large Maris Piper or King Edward potatoes
• 25g butter
• 100ml hot vegetable stock
• 2 garlic cloves, crushed with skin on
• 1 sprig rosemary or thyme
• Salt and pepper

Method:

Peel the potatoes and cut into neat cylinders around 4cm thick

Heat the butter in a frying pan over a medium heat until foaming

Add the potatoes and brown both ends until golden

Add the garlic and rosemary, then pour in the hot stock until it reaches halfway up the potatoes

Season, cover loosely and simmer gently for 25 to 30 minutes, turning occasionally, until soft in the centre and golden outside

For the beurre blanc

• 1 shallot, finely sliced
• 60ml white wine
• 30ml white wine vinegar
• 100g cold unsalted butter, diced
• Salt to taste

Method:

In a small saucepan, combine the shallot, white wine and vinegar

Reduce over a medium heat until only one to two tablespoons of liquid remain

Strain to remove the shallot, then return the liquid to a low heat. Whisk in the cold butter cubes one at a time until the sauce emulsifies and turns glossy

Season lightly and keep warm, but not hot, to avoid splitting

For the samphire

• 100g fresh samphire, trimmed
• 10g butter
• Squeeze of lemon juice

Method:

Bring a small pan of water to the boil and blanch the samphire for one to two minutes

Drain, toss with butter and a squeeze of lemon juice, then keep warm

For the salmon

• 2 x 200g salmon fillets, skin on
• 1 tbsp olive oil
• Knob of butter
• Salt and pepper

Method:

Pat the salmon dry and season with salt and pepper

Heat the olive oil in a frying pan over a medium-high heat

Place the salmon skin-side down and cook for three minutes until crisp

Turn over, add a knob of butter and baste for a further two to three minutes until just cooked through but still moist in the centre

To serve

Place a fondant potato in the centre of each plate. Rest a salmon fillet alongside, skin-side up

Arrange the samphire beside or over the salmon. Spoon over the beurre blanc and finish with chopped chives or parsley.

• To take part in The MA’s Dish Deconstructed series, please contact phoebe.fraser@wrbm.com