- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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