Filter Products

Cultivar
Cabernet Franc
Cabernet Sauvignon
Chardonnay
Chenin Blanc
Cinsaut
Colombard
Litchi
Merlot
Methode Cap Classique
Mourvedre
Olive Oil
Pinot Grigio
Pinot Noir
Pinotage
Port
Red Blend
Sangiovese
Sauvignon Blanc
Semillon
Shiraz
Syrah
White Blend
Pairing
Beef
Dessert
Fish
Lamb
Pork
Poultry
Veal
Vegetarian
Venison
Type
Fortified & Spirits
Red
Rosé
Sparkling
White
Franschhoek Salmon, mustard mashed potato & orange and fennel salad

Franschhoek Salmon, Mustard Mashed Potato and Orange and Fennel Salad

Franschhoek Salmon, mustard mashed potato & orange and fennel salad
Franschhoek Salmon, Mustard Mashed Potato and Orange and Fennel Salad

Enjoy it with

Cape of Good Hope

Serruria Chardonnay

2014

Order now
  • -1-Cape of Good Hope-/1- -2-Serruria Chardonnay-/2- -3-2014-/3-  -link-52-/link-
  • Franschhoek Salmon, mustard mashed potato & orange and fennel salad

In the Vineyard

Best served with Cape of Good Hope Serruria Chardonnay, as the balanced citrus and delicate fruit profile of this wine is perfectly paired with fresh zesty flavours of the fennel and orange salad. The richness derived from gentle oaking partners very well with the richness of the salmon.

 

Total Time:  50 min
Prep:  40 min
Cook:  10 min
Yield:  4 servings
Level:  Easy

Ingredients

1 bulb fennel
2 oranges, (1 segmented, 1 zested and juiced)
1 punnet onion sprouts
2 tbs white wine vinegar
6 tbs L'Ormarins Extra Virgin Olive Oil
2-3 tbs wholegrain mustard
1 tbs chopped dill
4 salmon fillets, about 200 g each
4 medium-sized potatoes
Small bunch of watercress, woody stems removed

Ingredients
Close
Method

Shave the fennel on a mandolin or slice it very finely with a knife. Place the sliced fennel in a bowl, add the orange juice, orange zest, vinegar and oil, and mix well. Lastly, add the dill and then put the salad aside to marinate.

Boil the whole potatoes in their skins for 30-40 minutes, or until tender (timing depends on their size). Drain the potatoes and peel off the skins. Put the potatoes back in the pan, cover and gently heat for a minute or two.

Remove from the heat and mash the potatoes with the butter until no lumps are left, then heat 100ml whipping cream and 3 tbs milk together and add that to the potatoes. Add the mustard to the mixture, mix well and then season to taste.

Brush the salmon with oil, season on both sides, and then grill the salmon for approximately 7 minutes. The cooking time will depend on the thickness of the cut of the fish. Arrange the mashed potatoes on the plate and place the salmon on top. Mix the watercress and onion sprouts into the fennel mix you made earlier, and then place a pile on top of the salmon. Pour the left-over dressing over the fish, and drizzle generously with olive oil.

Read more
Close
0

Wine Cart Wine Cart

Close Cart

Checkout

Item Description

Quantity

No products

Shipping R 0
Tax R 0

Total R 0

Prices are tax included

Continue Shopping

Checkout