4 x 200g fillets fresh Regal Salmon, trimmed, bones removed
2 shallots, peeled, very finely diced
1 tablespoon wholegrain mustard
1 tablespoon honey
2-3 parsnips, peeled, thinly sliced
¼ cup grapeseed oil
1 teaspoon salt
½ teaspoon ground white pepper
5 parsnips, peeled, thinly sliced
2 garlic cloves, thinly sliced
1 cup cream
1 cup milk
2 tablespoons butter
½ teaspoon salt
To serve, wilted cavolo nero or spinach leaves
Remove the Regal Salmon fillets from the fridge. Mix together the shallots, mustard and honey mix. Season to taste. Line a baking tray with baking paper or foil. Place the fillets on the tray and spoon over all the mustard and honey mix. Allow to rest while preparing the rest of the meal.
Preheat oven to 220°C. Line a roasting tray with baking paper. Peel and thinly slice the parsnips using a mandolin, sharp knife or mandolin. Spread the thin slices of parsnips on paper towels, to remove excess moisture. Place on the roasting tray, drizzle with oil and toss with salt and white pepper. Spread the parsnips in a single layer over the tray. Roast for 20 minutes, flipping the chips over with a spatula. Baking time may vary, so make sure you stick close by the oven and watch for burning. Remove chips if they start to brown, then continue cooking the rest. Spoon onto absorbent kitchen paper.
At the same time, prepare the parsnip puree. Place parsnips, garlic, cream, milk, and butter to a boil in a medium saucepan. Reduce heat, cover, and simmer until parsnips are very soft, about 10–15 minutes. Uncover and cook until liquid is reduced by half, about 5 minutes; season with salt. Purée in a blender until smooth. Return to the saucepan to keep warm. Wilt the cavolo nero or spinach leaves in a frying pan or steamer.
Place the Regal Salmon fillets into the oven on the tray. Roast in oven for 10-12 minutes, depending on the thickness of the fillet. Allow to rest for 3 minutes before serving. To serve place a spoonful of the parsnip puree on each plate, top with a fillet of Regal Salmon, and garnish with wilted greens and plenty of parsnip chips. Accompany with lemon wedges.
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