Crispy Salmon with Crushed New Potatoes. These are boiled, new potatoes, and we peel the skin off. And that can be done the day before. And all we're gonna do is just sort of crush them. We just get them into the pan in the olive oil. Take the chilled out potatoes. Because of the heat, the bowl of potatoes then becomes a little bit furious. So just bring up the temperature a little. Let me get a hold of a fork. Okay, now you can hear oil is nice and just slightly hot.
Take them off the stove. And then we use fork, the back of your fork to bring potatoes in and crush them. But don't overwork it, because you just want them to absorb that olive oil. Okay, no more than that. Now, we still have got heat in there. What we're gonna do is that we put in some spring onions. We're gonna use the tops and the bottoms. And it's actually like eating a really nice warm potato salad. Then season it lightly, salt and pepper, and then only get the white crab meat in there. I'm gonna lightly mix that up now, and mix that spring onion in, with the potatoes and the crab.
And now just to give it a little bit more depth, and get everything work together, I'm gonna put a bit of vinaigrette in there. And now, vinaigrettes that we use in all the restaurants: I just made it out of olive oil, water, lemon juice, salt and pepper. We put water in there because it just lightens, sort of enriches the olive oil. And it becomes less cloying on the top of the palate so it becomes a lot easier. And we're just gonna finish appetizers with the fresh vinaigrette.
Now that seems a bit weird because this is a plastic bottle, so that you expect them in the hairdresser. But it's not. Every restaurant in the country is now using these plastic bottles. Just glaze the top of the potatoes. Then just to finish it, we get some fresh coriander, and that just sort of brings everything back to life. Again, just chop it closely. Don't bruise it, and get it in there. Now, that, just on its own, is delicious. But just to take it a little bit further, we'll get some really nice crispy salmon.
Now, a lot of people have problems eating skin on fish, and skinning is very difficult. But when you get sea trout, salmon, rainbow trout, you're really gonna get it nice and crispy. So get your fish, roll it up like that, and then just use your knife and let your knife do the work. Just goes down half an inch into the salmon, and keep them quite close together because the closer they are together, the crispier the skin's gonna get. And if you didn't score the skin, what happens is when it goes into the pan, it curls up, so the fish is cooked unevenly. So I'm just going to put the salt in there. And if you wanna go a little bit further, become a little bit more sort of glamorous, get some thyme flowers in there, or some rosemary in there, or some fresh basil in there. And stick that in.
Now glaze the top with olive oil. Olive oil in the pan, and just as it starts smoking, get the fish in. First, skin side down, just put your fingers on top like that. And that helps keep it nice and flat. Season the top of it. And don't touch it. Everyone gets a little bit nervous about cooking fish, because they think it's sort of difficult. It's not. The most important thing to remember when you're cooking fish is stop touching it, leave it. Leave it in there to cook. Turn it once and once only, and use a fish slice. That's all. Nothing complicated than that.
You can always tell when your salmon is cooked, because can't you see the difference in the color is changing already? So, it's traveling up through, and when that gets the two-thirds of the way up there, it's time to turn the salmon. That's not rocket science, is it? Just watch the color of what you're cooking. Keep an eye on it. Time four and half to five minutes and flip it over. Spatula under and turn. Look! Nice crispy salmon. All you do now is just gonna tilt the pan, and let all the olive oil go down the bottom. And that cooks the sort of bottom of the salmon, and this helps it evenly cook.
Back over and just leave it resting on its skin. Take it off the heat. There's enough heat in the pan to keep it warm in there. And that will just stay really nice and crispy. Ok, gonna finish this dish with some really nice tomatoes. And the reason why I like these tomatoes is because there's nothing to do except cut them in half, lightly season them, and put them in the oven on a pilot light, overnight.
Ok, to serve it, it's quite sort of rustic. So keep it rustic. Just be very generous. And then just get your tomatoes, and just pick them up and place them around. I love tomatoes. So be quite generous with them. Take the salmon out of the pan, on top of the potatoes. You know, it's solid. You know, it's crispy. And that skin is really delicious. Got my classic vinaigrette in my hairdressers' bottle, and just, look, pour! This lovely vinaigrette! And here we have this very easy, straightforward Christian potatoes with spring onions, fresh crab meat, and really nice strong sweet tomato vinaigrette.
- 「帶進來、集合」- Bring In
And then we use fork, the back of your fork to bring potatoes in and crush them.
- 「恢復生機、活了過來」- Bring (Something) Back To Life
Then just to finish, we get some fresh coriander, and that just sort of brings everything back to life.
- 「更進一步、衍伸」- Take It Further
But just to take it a little bit further, we'll get some really nice crispy salmon.