Honey thyme-beer poached salmon trout, mustard potatoes and baby mesclun

The honey beer mixture infuses salmon with a flavoursome quality. Ratte potatoes, with its buttery and nuttery taste, are a better match for this recipe.

Serves 2-4
Prep time 15 minutes
Cook time 15 minutes

Honey beer mix
2 oranges
1 grapefruit
3 tbsp pure Manuka honey
2 cans light beer
4 tbsp Pommery mustard
10g fresh thyme leaves, crushed
pinch rock salt
550g salmon trout fillet

Mustard potatoes
4 tbsp white wine
2 tbsp double cream
2 tbsp Pommery mustard
80g unsalted butter
pinch rock salt
pinch pepper
pinch sugar
100g Ratte potatoes, boiled

Garnish
3 tbsp chicken stock
100g baby vegetables
1 tbsp unsalted butter
pinch salt and freshly cracked black pepper
10g chives, chopped

• Slice the oranges and grapefruit into quarters (remove the white pith).
• Combine the honey, beer, Pommery mustard, orange and grapefruit wedges, thyme and rock salt together in a pot.
• Bring the mixture to a boil and simmer. Add salmon fillet and poach for 3-5 minutes. Set aside.
• To make mustard potatoes: heat up a pot with white wine to a boil. Add double cream, Pommery mustard and slowly whisk in the butter until a thick emulsion is created. Season, and then add in Ratte potatoes. Simmer for 7-12 minutes.
• Meanwhile, add chicken stock, vegetables and butter into a pot. Bring to a boil. Serve salmon with mustard potatoes and baby vegetables.

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