Cooking with Spit: Fondant Potato, Salmon, Crushed Peas & Watercress Sauce...

Spit · 12 Feb 2011 at 21:03

Made this last night. Not too much effort and the missus loved it.

Fondant Potatoes:

Peel your potatoes and cut them into barrel shapes.

Put 150g of butter in a pan and fry till foamy. Place the potatoes in the pan. 6 mins one side then 6 mins the other.

Then prepare 100ml of vegetable stock with a chopped garlic clove. Pour into the pan (will fizz up for a few seconds) and cover with the lid for about 20 mins to soften the potato. Every now and then just loosen the potatoes as they will stick.

At the same time prepare your salmon and season. Place in the oven (200c) wrapped in foil for about 20-25 mins.

Spit · 12 Feb 2011 at 21:03

Boil some petit pois, drain, then mash with a masher. Once mashed add a spoon of mayo and stir.

I made a very simple watercress sauce by adding a handful of finely chopped watercress to approx 100ml double cream and simmering for a few mins until the watercress started to break down and the cream went slightly green.

Then I brought it all together with a baked cherry tomato on top

Andr3w · 12 Feb 2011 at 21:04

Crazy potatoes!! They look nice though!

doofer · 12 Feb 2011 at 21:04

Cooking with Spit...Hmmmmm.

Spit · 12 Feb 2011 at 21:05

First time I have had them and they were amazing!

steve-h · 12 Feb 2011 at 21:05

Looks quite nice apart from the peas

Raymond Lin · 12 Feb 2011 at 21:07

That's a random combo of food!!!

I like it.

Indigo · 12 Feb 2011 at 21:46

It kind of reminds me of a face the way it's served, apart from the fact said face would have 3 eyes.

Looks tasty though.

Cosimo · 12 Feb 2011 at 22:28

You get some bonus points for the presentation!

OG · 12 Feb 2011 at 23:08

That's the first time I have ever seen potatoes done like that, but my god they look good!

Hunders · 12 Feb 2011 at 23:14

I'm going to have to do my taters like that some day

colzboppo · 12 Feb 2011 at 23:24

Thanks spit, now im drooling..

Participant · 12 Feb 2011 at 23:25

Lol at the three eyed man you drew on your plate.

Fondant potatoes are yummy. What variety did you use? I like to pan fry my salmon for a bit more texture.

Very nice, looks good.

Fenris · 12 Feb 2011 at 23:27

Have to say that looks VERY nice.

Definitely going to try it.

Raymond Lin · 12 Feb 2011 at 23:29

Question, do you not season the peas and the watercress sauce?

I would have thought may be add a dab of butter to the peas to give it a shine as well? or a bit of mustard to give it an edge.

SkeeterUK · 12 Feb 2011 at 23:31

Maybe add some red wine when doing the potatoes. Might give em a nice color and winy taste a little.

xJcBx · 12 Feb 2011 at 23:35

Looks lovely, and not too expensive either.. Think I'll try this tomorrow

Spit · 12 Feb 2011 at 23:37

Raymond Lin said:
Question, do you not season the peas and the watercress sauce?

I would have thought may be add a dab of butter to the peas to give it a shine as well? or a bit of mustard to give it an edge.

I did season. I like the butter and mustard idea, will try that next time.

I baked the salmon so I could keep a better eye on the potatoes, I do prefer pan fried tho.

Thanks for the comments

Raymond Lin · 12 Feb 2011 at 23:38

Actually, mint sauce works really well with mushy peas too.

Greenlizard0 · 12 Feb 2011 at 23:40

Did you like the taste of the spuds?

The last time I cooked something stock,..it felt like I was eating solid stock. :/..