This dish is the classical West View dish. Since I have been associated with the restaurant for more than a decade now, this dish has been very close to my heart and also a personal favourite. It is also one of the most preferred dishes amongst our guests. Apart from the unique flavour of the fish, it is also famous for being the chef's specialty! This recipe serves one.
Grilled Norwegian salmon with caper butter, citrus mash and asparagus spears
Ingredients
180 gm Norwegian salmon steak
80 gm potatoes
60 gm asparagus
3 cherry tomatoes 5 capers 2 olives
4 basil leaves
Salt to taste
3 gm pepper powder
100 ml fish stock
20 gm unsalted butter
20 ml refined oil
10 gm parsley
1 sun kissed orange
1 lemon
Method
Peel and boil the washed potatoes. Mash the potatoes and add zest of the orange and lemon and keep aside. Chop the olives, capers and basil leaves and cut the cherry tomatoes into halves.
Marinate the salmon with salt and pepper and put to grill. Season and finish off the reduced fish stock with the chopped olives, capers, basil, cherry tomatoes and butter.
Put on a main course plate with citrus mash, followed by the salmon, the asparagus spears and finally the sauce.
Garnish with chopped parsley and serve hot.
