So simple and a tribute to my Husband he really loves this dish – It appeals to his Irish/Scottish & Canadian heritage.
We have the great fortune of having a Citterella http://www.citarella.com/
in our small town of East Hampton. Jason the fish monger always has THE best of the best in the way of fresh fish. You can’t go wrong with their organic farm salmon. So when the fish is fresh the cooks ONLY job is to cook it perfectly! Always ask for the first half of the salmon (take photo) so that you can cut it into portions and have the correct thickness. Remove the skin & cut the gray out (photo) They say that is where higher concentrations of mercury reside.
Michael Romano http://www.ushgnyc.com/people/leadership/michael-romano/ years ago taught me how to remove the skin. You place the fish skin side down on the cutting board start at a corner and wiggle the fish & the knife (photo). It’s one of those things that is better if you close your eyes and just get the feel! He suggested that I invest in an automatic knife sharpener because my knifes were so dull. He of course, sharpens his knifes by hand and gets them RAZOR sharp. He quickly recognized my inability to be able to do that! I am ever grateful because having sharp knifes took me to another level in the kitchen.
Get your pan really hot add a tiny bit of oil ( We like to use peanut oil for searing for it’s ability not to burn at high temperatures and nutty flavor)
Salt and pepper to taste the salmon portions and sear until you have a beautiful golden color and crispy texture on each side. If your fillet is 2 inches thick it will be a perfect medium rare inside. Pour maple syrup over the salmon. Voila! Serve with the herbed dill potatoes below.
When we lived in London this was one of my all time favorite potato dishes. I put this recipe together by accident when all I had in the fridge was a pot of chantilly cream from Mark’s and Spencer rather than plain cream. The english have literally dozens of different types of potatoes in the supermarket on any given day. Check out http://varieties.potato.org.uk. It is astounding how many different varietals there are! The Charlottes and Maris Pipers were my personal favorites. These combined with a devon or cornish double cream are a dream combination.
So here is the American version…………
Peel potatoes uniform dice of 1.5 to 2 inches. (I like to take fingerlings and shape them into mini footballs)
Boil potatoes in salted water until fork tender & flaky
Drain potatoes leaving a little water 1/4 cup in pan
pour cream sugar dill and shake to coat and mix
confectioners sugar
heavy cream (love using Devon cream)
finely chopped dill & parsley
Salt and good grind of fresh pepper.
Serve hot!
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