Martin Shanahan is the owner of the award winning Fishy Fishy Restaurant and Café in Kinsale County Cork. A graduate of Rockwell Catering College Martin ...
1.5 kg salmon fillet (skinned and pin boned)
1.5 kg carrots
1.5 kg purple sprouting broccoli
1kg of sweet potatoes
100 g butter
150 ml cream
flaked toasted almonds
2 whole star anaise
For the Vegetables and Lime Butter Sauce:
Peel and thinly slice carrots. In a frying pan, melt some butter. Add sliced carrots and the juice of the orange. Cook for 2 minutes. Set aside to cool.
Wash sweet potatoes, cut in half and into wedges. Toss sweet potatoes in a bowl with some fresh thyme, sea salt and cooking oil. Place on oven tray and cook for 20 minutes.
To make the lime butter sauce, bring 150mls of pouring cream to the boil. Reduce heat, whisk in 75g of cubed real butter. Add the juice of 2 limes and season with salt and pepper. Simmer for 4-5 minutes. Try not to let it boil as it may curdle.
Trim purple broccoli, cook in salted boiling water for 4 minutes. Garnish with flaked toasted almonds.
For the Salmon:
Place two sheets of tin foil three times the length of your salmon fillet on a worktop. Fold both in half.
Onto one sheet of tin foil place half the thinly sliced carrots and place fillet of salmon on top of the carrots.
Then layer the rest of the carrots on top of the salmon fillet in a fish scale-like pattern. Place the star anise on top and season with some sea salt.
Place the second sheet of tin foil directly on top, fold three sides of the tin foil envelope and add the cooking juice from the carrots.
Seal the fourth side of the envelope, place on an oven tray and bake in a preheated oven for 20-25 minutes at 200 degrees. Make sure the tin foil envelope is firmly sealed to keep in the cooking juices.
Remove salmon envelope from the oven. Put onto large platter and place on the centre of the table. Carefully cut open with a scissors. Be careful of the steam.
Serve with lime butter sauce, roast sweet potatoes and purple sprouting broccoli.