Crispy skinned salmon with grapefruit beurre blanc

Crispy skinned salmon, baby marrow spaghetti, roasted baby potatoes and grapefruit beurre blanc – serves 4

4 salmon fillets

200g baby marrow spaghetti

500g baby potatoes, halved

Oil

2 cloves garlic

Crimson leaf micro greens  to garnish

Grapefruit beurre blanc

Juice of 1 lemon

¼ cup dry white win

1 small onion, finely chopped

15ml cream

230g cold butter, cut into cubes

Method:

·        Preheat oven to 200 degrees Celsius

·        Toss baby potatoes with oil, garlic and salt

·        Roast for 30 to 40 minutes or until crisp and golden

·        Place a medium sized pot of water that has been slightly salted on the heat.

·        Cook baby marrow spaghetti for 5 minutes, strain. Place back in pot, season and cover to keep warm.

·        Pop a heavy based frying pan on a medium to high heat, ensuring it is well oiled.

·        Place salmon skin down, sear for a few minutes or until you have a nice crisp skin.

·        Get a roasting dish out and place salmon skin side up, roast for seven minutes.

·         While the potatoes and salmon are cooking you can focus on your beurre blanc.

·        Simmer grapefruit juice, white wine and onion until reduced by half, roughly five minutes

·        Add cream and simmer for a further 2 minutes

·        Reduce the heat slightly, now the fun begins. Slowly start adding a block of butter, stirring and only adding another block of butter when the previous block has melted. Once all the butter has been incorporated take off the heat and set aside.

·        Remove salmon and potatoes from the oven

·        Spoon some beurre blanc at the base of each bowl, divide the baby marrow spaghetti and potatoes between the bowls, top with a salmon fillet and garnish with crimson leaf micro greens