Tarragon butter method
1. Soften butter
2. Mix with lemon and chopped tarragon
3. Roll in butter wrapper to a cylinder shape
4. Place in fridge and slice into rings just before serving.
Potato rosti method
1. Grate potato coarsely
2. Peel carrot and grate more finely than potato
3. Add flour to bind
4. Season and add herbs
5. Shallow fry in butter or oil until it goes golden, then turn to colour the opposite side.
Croutes method
1. Shallow fry on both sides until golden
2. Drain on kitchen paper
At service
1. Brush salmon with a little oil and season lightly
2. Grill salmon on a medium heat for a maximum of four minutes
3. Place on the warm rosti
4. Top with slice of tarragon butter
5. Garnish with a heart-shape croute
Vegetable suggestions
Some steamed vegetables like asparagus tips or Kenyan beans or some wilted spinach leaves would work well with this dish.
Chef's tips
The butter melts slowly over fish which creates a simple but tasty sauce.
Do not over cook fish as with no skin or bone it will take no more than four minutes under the grill.
Marinade fish the day before with oil, lemon juice and tarragon to enhance flavour
Use a heart-shaped cutter to create croute for decoration.
If one's not available cut out heart shape from paper, place on bread and cut around using a small knife.
