Pine Crust Salmon With Jersey Royals

Ingredients

Serves 4

  • 1kg Jersey Royals, scrubbed
  • 40g butter
  • 4 spring onions, finely chopped
  • 25g pine nuts
  • 2 tbsp chopped fresh parsley
  • 50g dried breadcrumbs
  • 4 salmon fillets (about 120g each)
  • Finely grated zest of 1 lemon
  • 50g rocket
  • Salt and freshly ground black pepper

 

Jersey Royal Recipes

Pine Nut & Parsley-Crusted Salmon on Crushed Jersey Royals

Method

  • Cook the Jersey Royals in lightly salted boiling water until tender - about 15-20 minutes.
  • While the potatoes are cooking, melt a knob of the butter in a non-stick frying pan and cook the spring onions until soft - about 4-5 minutes. Remove from the heat and add the pine nuts, parsley and breadcrumbs. Season with salt and pepper and stir well. Remove from the frying pan.
  • Preheat the grill. Add another knob of butter to the frying pan and add the salmon fillets, cooking them on each side for 2-3 minutes. Share the pine nut mixture between the salmon, pressing it down. Grill for 1-2 minutes, until crusty.
  • Drain the Jersey Royals and return them to the saucepan. Crush each one lightly with a fork, then add the remaining butter along with the lemon zest and rocket. Stir gently, allowing the rocket to wilt. Serve the potatoes with the salmon fillets.

TIPS:

Baby spinach leaves or watercress could be used instead of rocket.

Try white fish instead of salmon - cod or haddock would be perfect.