In the Vineyard
Total Time: 50 min
Prep: 40 min
Cook: 10 min
Yield: 4 servings
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
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.