CRUSTY POTATO SALMON SLICES

Richard and Simone Hirsch select a few favourite recipes from their cookcook to serve at a stylish summer lunch

INGREDIENTS

• 8 unpeeled potatoes, grated and squeezed dry (about 500ml)
• 30ml fresh chives, snipped
• 30ml fresh parsley, chopped
• 30ml cornflour, potato or rice flour
• 10ml potato seasoning spice
• salt
• freshly ground black pepper
• 80ml sunflower oil
• 4 x 250g boneless, skinless salmon fillets, patted dry with paper towel

TO SERVE:

• lemon or lime wedges
• green asparagus, steamed

METHOD

1. Preheat the oven to 180–200ºC.
2. Microwave the grated potatoes on 100% power for 10 minutes and drain well. In a medium-size bowl, combine the potatoes with the chives, parsley, cornflour, potato or rice flour, potato seasoning spice, salt, pepper and oil.
3. Place the salmon fillets on a greased baking sheet or an ungreased Silpat baking mat, and firmly press the shredded potato mixture on top of each piece of fish.
4. Bake for 12–15 minutes until golden brown. The fish should flake easily and the potatoes should have a good crust.
5. Serve garnished with lemon or lime wedges together with the steamed asparagus, quinoa confetti salad and the Zanzibarian aubergines.

COOKS’ NOTE: Try sweet potatoes instead of ordinary potatoes. If you’d like a crispier topping, grill the fish for 2–3 minutes after baking it.

This recipe serves 4 people