Ingredients
- 4 salmon darnes (skin on)
- 1 lemon (zest and juice)
- Olive oil
- Salt and black pepper
- Picked dill, to serve
For the sprouts:
- 300g Brussels sprouts, trimmed and halved
- 1 small red onion, thinly sliced
- 50g smoked bacon lardons
- 40g walnuts, roughly chopped
- 50g real butter
- Small handful fresh basil leaves, torn
To serve:
- Champ spuds or mashed potatoes
Method
Cook the salmon:
- Preheat the oven to 180°C.
- Pat the salmon dry with kitchen paper, season with salt and pepper.
- Heat a little olive oil in a pan until hot.
- Place the salmon skin-side down and sear until the colour starts to change up the sides.
- Transfer to the oven and cook for 10 minutes, or until just cooked through.
Blanch the sprouts:
- Bring a pot of salted water to the boil.
- Cut a small cross in the base of each sprout.
- Boil for 2–3 minutes, then strain and immediately place in iced water to stop the cooking.
- Make the brown butter sprout mix:
- Heat a large pan over medium heat and add the bacon lardons. Cook until they start to render and crisp.
- Add the sprouts and walnuts, frying gently for a few minutes.
- Stir in the red onion and a squeeze of lemon juice.
- Add the butter and cook until it turns golden brown and smells nutty.
- Finish with torn basil leaves and a pinch of seasoning.
To serve:
- Spoon a bed of champ spuds onto each plate.
- Top with the Brussels sprout and brown butter mix.
- Place the salmon on top, drizzle with any leftover butter from the pan, and finish with a sprinkle of fresh dill and lemon zest.
