Crispy Skinned Salmon with Thrice Cooked Chips and Lemon & Dill Sauce
Crispy Skinned Salmon with Thrice Cooked Chips and Lemon & Dill Sauce
Preparation time:
40 mins + refrigeration
Cooking time:
40 mins
4 Serves


  • 1 tsp olive oil
  • 4 x 200g salmon fillets, skin on
  • Steamed asparagus, to serve
  • 1kg potatoes, peeled
  • Vegetable oil, for frying
  • 80ml thickened cream
  • 1 tbs finely grated lemon zest
  • 1 tbs lemon juice
  • 10g butter
  • 1 egg yolk
  • 2 tbs baby capers, rinsed, drained
  • 2 tbs finely chopped fresh dill
  1. Method

  1. To make chips, place potatoes in a saucepan of cold salted water. Bring to the boil and cook for 2 minutes. Drain. Arrange chips on a cooling rack in a single layer. Refrigerate until cold.
  2. Meanwhile, to make sauce, place cream and zest in a saucepan over low heat until simmering and slightly thickened. Whisk in juice and butter. Remove from heat. Cool slightly. Add egg yolk, whisking until sauce thickens. Strain into a clean saucepan. Stir in capers and dill. Season.
  3. To continue with chips, heat a deep-fryer to 180C. Working in batches, gently drop chips into the oil and fry until crisp and pale golden. Remove with a slotted spoon and drain on absorbent paper.
  4. Transfer to a baking paper lined tray, in a single layer. Place in freezer for 20 minutes.
  5. To cook salmon, pat skin with absorbent paper to dry. Brush with oil and season with salt.
  6. Heat a non stick frying pan over medium heat. Cook salmon, skin-side down, for about 5 minutes or until skin is golden and very crisp. Turn and cook for a further 2-3 minutes or until cooked as desired.
  7. Deep-fry chips a second time until crisp and dark golden brown. Drain on absorbent paper. Season with salt.
  8. Serve fish and chips with sauce and asparagus.