- 100g butter
- 250g shallots, peeled and thinly sliced
- ½ x 1kg new potatoes, peeled and par-boiled for 5 minutes then cooled
- 15g coriander, finely chopped
- 2 x 15ml spoons cider vinegar
- 100ml sunflower oil
- salt and freshly ground black pepper
- 4 salmon fillets
- 250g dwarf beans
- 284ml fish stock
- 142ml double cream
- 40g capers, drained and rinsed
- 15ml spoon gin
Melt the butter in a medium saucepan and cook the shallots gently until almost caramelised then allow to cool.
In a large bowl coarsely grate the potatoes. Add the shallots, coriander, vinegar, oil and seasoning.
Mix and form into 4 large flat patties and cook slowly in a large frying pan until golden on both sides.
At the same time, place the salmon fillets in a frying pan and cook for about 3 minutes on each side.
While the fish and rostis are cooking, place the fish stock in a small saucepan over a medium/high heat and simmer until reduced by two-thirds. Cook the green beans in boiling water until tender and keep warm.
Stir the cream into the stock and continue reducing until the sauce thickens, then add the capers, gin and seasoning to taste.
To serve, place the rosti on a plate, top with some green beans, then the salmon fillet and spoon over a little caper sauce.