Olive Oil Poached Salmon with Chive and Garlic Mash Potato
From Chef Michael Howell
For the Salmon
4 x 150g filets of Sustainable Blue salmon, skin off
1.5 cups extra virgin olive oil
1 whole clove garlic
2 sprigs thyme
1 shallot, chopped
For the Mash
2 large russet potatoes (about 500g)
1/4 cup milk
1/4 cup butter
1/4 cup extra virgin olive oil
1/4 cup chives, chopped fine
Prep the fish – Season fish with salt and pepper and leave at room temperature for 1 hour.
Preheat oven to 130F. Place a straight sided sauce pan just large enough to hold the four filets and add the thyme, garlic and shallot and heat to 130F (check with thermometer). Gently add the fish filets in an even layer (do not overlap fish) and cook for 25 minutes or until cooked through. Remove from oven.
For the mash – Boil potatoes (skin on) in salted boiling water for 20-30 minutes or until skins are just bursting and flesh is flaky tender. Remove from water and allow to cool until you can handle. Once cool to the touch, peel the potatoes.
In a medium sauce pan, add milk, olive oil and butter and bring to a gentle simmer then turn off. With a potato ricer or masher, mash the potatoes into the liquid and stir until completely mixed and creamy. Taste for salt and add if desired. If too thick add a little more warmed milk. Set aside.
Combine chives and warm potatoes at last minute to preserve green color and divide evenly among four plates with a large spatula, carefully remove each filet from oil, being careful to keep pieces whole and place gently on top of mash potato. Drizzle a little of the cooking oil on top of the fish and serve. Best served with new baby carrots or fresh steamed green peas.