• FOR THE SALMON
  • 1 tsp fennel seeds
  • 1 tsp coriander seeds
  • 1 tsp yellow mustard seeds
  • 6 salmon fillets, skin on
  • FOR THE BEURRE BLANC
  • 3 shallots, finely chopped
  • 100ml white wine vinegar
  • 150ml fish stock
  • 1 pinch of saffron (not too much)
  • 100g salted butter, cut into cubes and chilled until needed
  • FOR THE POTATOES
  • 750g potatoes, cut into 2cm cubes
  • 2-3 tbsp vegetable oil
  • 1 tsp turmeric
  • 1/4 tsp chilli powder
  • FOR THE SPINACH
  • 500g spinach leaves
  • 1 tbsp butter
  1. Toast your fennel, coriander and mustard seeds in a dry frying pan on a low heat for 8-10 minutes. Do not over heat as if they start to smoke they will be bitter and you will need to start again. When toasted, crush in a pestle and mortar and add a pinch of black pepper.
  2. Prepare your fish. Pin bone and then use a knife to scrape the skin to get rid of all the scales and any moisture to ensure super crispiness when cooked. Slash the skin 3 times each, about 3cm in length.
  3. Put your spice mix on a plate and lay the salmon fillets, skin side up on top to let the spices infuse the flesh. This can be done a few hours in advance and then just kept refrigerated.
  4. Start your sauce by putting the shallots, vinegar, fish stock and saffron in a pan. Bring to the boil and reduce by 2/3. Set aside until needed – this can also be done a few hours ahead.
  5. Boil your potatoes for 2 minutes and drain. In a frying pan, heat the oil and add the turmeric and chilli powder. Toss the potatoes in the spiced oil and fry with out stirring for 5 minutes. Then shake the pan and cook for 10 minutes more until cooked through. Season and keep warm.
  6. To cook the salmon, rub the skin side with a little oil and fry on medium heat for 5-6 minutes without moving or touching. Then flip over and fry for 1 minute more. The skin should be golden and crispy.
  7. Whilst the fish is cooking, blanch your spinach in boiling salted water for 2 minutes. Drain and then squeeze out all the moisture. Return to the pan and add the butter and season.
  8. To finish the sauce, heat it up until hot. Remove from the heat and whisk in the butter a few cubes at a time until all amalgamated. Season.
  9. Place a spoonful of spinach in the center of each plate, put a salmon fillet on top, scatter round some potatoes and drizzle round some sauce. Serve.

Recipe by Dhruv Baker – Masterchef winner 2010