Baked Nut-Crusted Salmon with Pea Puree and Crispy Sweet Potato Fries
Scottish salmon fillets are baked with an almond crust and served on a bed of pea puree with courgettes. Roasted cherry tomatoes and crispy sweet potato fries accompany. Posh fish & chips in collaboration with Sainsbury's.
Peel the sweet potatoes and cut, lengthwise, into 1 cm sticks. Soak for 45 minutes in plenty of cold water.
Meanwhile, prepare your salmon. Preheat oven to 200 C/ 390 F and preheat the baking tray.
Combine the whole almonds, breadcrumbs, lemon zest and parsley in food processor and process until coarse. Drizzle in the olive oil and process again until blended. Set aside.
Mix together the wholegrain mustard, honey and lemon juice together in a small bowl. Season with salt and pepper to taste.
Arrange your salmon fillets on a piece of baking paper. Brush the honey mixture over the salmon fillets and press the almond crumb topping onto the top.
Transfer the baking paper with the salmon to the preheated baking tray and bake for 15-20 minutes (5 minute for each 1 cm thickness of the salmon). Add the cherry tomatoes, drizzled with olive oil, for the last 10 minutes.
Meanwhile, drain the sweet potato sticks and pat dry.
Preheat your second oven to 220 C/ 425 F and preheat your baking tray.
Toss the sweet potato sticks in the cornflour and drizzle with the olive oil. Arrange on the preheated baking tray and bake in the centre of the oven for 30 minutes, turning once.
To prepare the pea puree, boil the peas until tender, about 3-4 minutes.
Drain and rinse under cold water to refresh. Puree until smooth, and then press through a sieve. Set aside.
Meanwhile, heat half the butter in a skillet. Cut the courgette into 5 mm dice and saute until slightly tender, but still retaining some texture, about five minutes.
Reheat the pea puree in a small saucepan along with the remaining butter. Stir in the sauteed courgettes. Keep warm.
Serve the baked salmon on a bed of the peas and courgettes, with the sweet potato fries and roasted tomatoes on the side. Garnish with pea shoots and lemon wedges, if desired.