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Poached salmon with beetroot, salmon caviar and sweet potato crisps
February 12, 2019
Medium
Prep: 20 minutes
- Fry the slices of sweet potato until crisp and season with salt. Set aside on a paper towel.
- Fry the shallot, thyme and bay leaf in the oil, then add the beetroot and garlic. Fry until soft then add the stock and boil. Add the cream, pepper and salt and reduce to desired thickness. Sieve the mixture to give a smooth creamy sauce.
- Portion the salmon into chunks then season with salt and pepper and poach or steam until just cooked. Place the salmon on the sauce and garnish with the crisps and salmon roe. Serve with a crisp green salad.
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