April
2003
Pan-fried Salmon
with rosty potatoes and baby top carrots |
|
|
 |
| Pan-Fried
Salmon |
|
|
Straightforward
and easy to prepare!
The recipe comes courtesy of Adam Tunnicliffe from the Rose and Crown
at Smalley. |
|
|
|
|
Ingredients:
 |
| Adam
Tunnicliffe |
2 salmon
steaks
1 large potato
bag of mixed salad
2 cloves of garlic
1 orange
6 baby top carrots
corriander and chives.
Method:
Place a tiny amount of olive oil in a pan on medium heat and place
the salmon in it, turning every 5 mins over a cooking time of 15 mins.
Add to the pan chopped corriander and chives and garlic.
Squeeze in the juice from the orange.
Bring to a boil a pan of water with a tea-spoon of sugar in it.
Blanche the carrots leaving the carrot top on.
Peel the large potato and dry the peelings in a tea towel.
Place the peelings in a separate pan with a tiny amount of olive oil
on medium heaqt and fry till golden brown.
To serve up... place the salad round the outside of the dish.
Place the peeling in a pile in the middle and the salmon on top with
some chives on top of that.
Place the full carrots round the outside of the salmon. |
|
|
|
|
|
| Contact
Us |
BBC Derby
PO Box 104.5
Derby
DE1 3HL
(+44) 01332 361111
derby@bbc.co.uk |
|
|
FEATURES
INDEX 
