Try this smart salmon dish of pepper-encrusted salmon in a creamy sauce with a potato and black pudding gratin.
For the potato and black pudding gratin, preheat the oven to 180C/350F/Gas 6 and grease a small baking dish with butter.
Mix the potato slices and butter together in a bowl.
Heat the oil in a frying pan over a medium heat and fry the black pudding pieces for 2-3 minutes, or until crisp and golden-brown.
Place a layer of potato slices into the bottom of the baking dish and sprinkle over some of the fried black pudding. Season with salt and freshly gorund black pepper. Continue to layer the potato and black pudding, seasoning each layer, and finish with a layer of potatoes.
Pour over the stock, cover the dish with aluminium foil and bake in the oven for 30 minutes, or until the potatoes are completely soft.
Meanwhile, for the salmon, sprinkle the crushed peppercorns onto a plate. Dip the salmon fillets into the peppercorns until well coated.
Heat the oil in an frying pan and fry the salmon fillets for two minutes on each side.
Transfer the salmon fillets to a baking tray and roast in the oven for 4-6 minutes, or until cooked through.
When the gratin is cooked, remove it from the oven and set aside to cool for 10 minutes.
Meanwhile, for the sauce, add the onions to the same pan used to cook the salmon and fry for 4-5 minutes, or until softened. Add the wine, bring to a simmer and continue to cook until the volume of the liquid has reduced by two-thirds.
Add the chicken stock and continue to simmer until the volume of the liquid has reduced by two-thirds again.
Add the cream, Worcestershire sauce and green peppercorns and continue to cook until the volume of the liquid has reduced by half.
To serve, cut slices of the potato gratin and place them onto serving plates. Place the salmon alongside and spoon over the sauce.
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