John Myers
Lamb Salmon with Port Wine Chilli Sauce, Potato and Sweet Potato Purees and Spinach
The perfect lamb salmon with port wine chilli sauce, potato and sweet potato purees and spinach recipe with a picture and simple step-by-step instructions.
- 5 Pc. Lamb salmon
- 700 ml Port wine (Tawny Port)
- 1 Handful Dried chilli
- 150 ml Fond (beef, lamb or game)
- 20 g Tomato paste
- Garlic honey
- 500 g Floury potatoes
- 250 g Sweet potatoes
- 2 tsp Olive oil
- 200 g Spinach
- 2 tsp Pumpkin seed oil
- 2 Pc. Lemons
- 2 tsp Sriracha sauce
- Nutmeg
- 200 ml Milk
- 1 kg Butter
- 250 ml Cream
- 1 Pc. Shallot
- 1 Pc. Clove of garlic
- For the garlic honey, simply put honey with peeled garlic in an airtight jar and leave to stand. Attention: If the lid of the jar lifts (if necessary daily) briefly open the jar and release the pressure. Or use a fermentation glass. The honey becomes liquid automatically. The whole thing lasts for years.
- 1 Boil the bottle of Tawny Port with 1 handful of dried chillies and reduce by 50%. Remove the chillies and add the stock to the stock and the tomato paste. Reduce the whole thing slightly. Mix with cold (not frozen) butter before serving to thicken the sauce.
- Sear the lamb salmon spicy and well on both sides, at least 2 minutes per side. Then put in the oven at 120 degrees for 20 minutes. Before serving, brush with the garlic honey and season with salt and pepper.
- Boil the potatoes in salted water, press twice through a potato press. Add 500 g butter, rub 1/2 nutmeg on it and season with salt and pepper if necessary. Depending on the type of potato, cream or milk must be added.
- Pierce the sweet potatoes with a skewer, drizzle with oil and cook in aluminum foil at 250 degrees for at least 25 minutes in the oven. Then spoon the sweet potato mixture out of the skin, mix with 100 ml milk, Sriracha sauce, salt, pepper and 150 g butter. Season to taste with the juice of half a lemon to a lemon.
- Wash the spinach and fry in a pan with a little olive oil, the finely chopped shallot and the finely chopped garlic. Season to taste with the pumpkin seed oil and the juice of one lemon.
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