Crispy Label Rouge Scottish salmon portions with nutmeg, saffron potatoes and turnip  

(Serves 4):

  • 4 x 160 g Label Rouge Scottish salmon portions, skin on
  • 1 dstsp grated nutmeg
  • 500 g large potatoes
  • 300 g long turnips
  • 25 cl fish stock
  • 60 g butter
  • 2 pinches saffron threads
  • 5 cl olive oil
  • Salt and ground pepper

Preparation: 30 min
Cooking: 30 min

Brush the grated nutmeg over the salmon portions, season and place in the fridge.  Peel the potatoes and the turnips. Using a 3 cm diameter corer, cut out plugs. Boil the potato plugs for 15 minutes in salted water and turnip for 10 minutes.  Drain and refresh with cold water.  Boil the fish stock for 5 minutes over a high heat with saffron, salt and pepper.  Add the butter and boil for another  2 minutes then stir the sauce.
Put the potato and turnip plugs in a large pan, pour the saffron sauce on top and heat over and low heat.
Fry the salmon portions in olive oil over a medium heat for 4 to 5 minutes each side.
Serve immediately with the vegetable plugs and saffron sauce.