Читать книгу Love at First Bite - M & R Horton Holland - Страница 25

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450g potatoes (peeled & cubed)

25g butter

2 tbs olive oil

2 small salmon fillets, skin on, approx 400g total

1 cup flat leaf parsley leaves

1/2 cup mint leaves

10 anchovy fillets

1 chilli (roughly chopped)

2 vine ripened tomatoes

100g green beans (trimmed)

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Preheat oven to 230ºC (210ºC fan-forced). Line 2 baking trays with baking paper.

Place a medium saucepan of water on the stove-top and bring to the boil. Peel the potatoes and cut into cubes roughly 1cm in size. Place the potatoes in the saucepan and cook on a medium-high simmer for 12 minutes or until the potatoes are cooked through.

Whilst the potatoes are cooking, prepare the salsa. Place 1 cup of parsley leaves, 1/2 cup of mint leaves, 10 anchovy fillets and 1 small chilli into a food processor. Blitz until the mixture resembles a coarse herb paste.

Salmon Salsa Verde