Introduction
Elevate your dinner experience with a deliciously crispy salmon fish and chips recipe! Using wholesome ingredients, this dish offers a delightful crunch from the air-fried potatoes and salmon, complemented by minty peas and a tangy gherkin ketchup. Perfect for a quick and satisfying meal, this recipe embraces sustainable ingredients while being easy to prepare.
Detailed Ingredients with measures
– 500g potatoes
– Olive oil
– 1 free-range egg
– ½ teaspoon smoked paprika
– 10g Parmesan cheese
– 1 thick slice of seeded wholemeal bread (40g)
– 2 x 130g salmon fillets, skin off, scaled, pin-boned, from sustainable sources
– 1 tablespoon plain flour
– 1 x 340g jar of baby cornichons
– 160g frozen peas
– 2 sprigs of mint
Prep Time
10 minutes
Cook Time, Total Time, Yield
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: Serves 2
Enjoy your homemade salmon fish and chips, bursting with flavor and textures that please the palate!
Detailed Directions and Instructions
Prepare the Potatoes
Scrub the potatoes thoroughly under running water to remove any dirt. Chop them lengthways into 2cm wedges. Place the wedges into the large air-fryer drawer. Drizzle with 1 tablespoon of olive oil and season with a pinch of sea salt and black pepper. Arrange the wedges in a single layer for even cooking. Set the air fryer to 200ºC and cook the potatoes for 30 minutes, shaking the drawer halfway through to ensure even crisping.
Prepare the Breaded Salmon
In a shallow bowl, crack and beat the free-range egg, mixing in the smoked paprika along with a little seasoning (salt and pepper). Next, take the Parmesan cheese and finely grate it into a food processor. Tear the slice of wholemeal bread into smaller pieces and add it to the food processor along with 1 tablespoon of olive oil. Blitz the mixture until it forms fine crumbs. Transfer the breadcrumbs to a plate for coating.
Coat the Salmon Fillets
Take the salmon fillets and dust each one lightly with plain flour, shaking off any excess. Dip the floured fillets into the egg mixture, allowing any extra egg to drip off. Next, coat the fillets in the breadcrumb mixture, ensuring to press the crumbs onto the salmon well for an even coating. Place the coated salmon fillets into the small air-fryer drawer, spacing them evenly apart. Cook for 10 minutes at 200ºC, until they are golden and just cooked through.
Make the Gherkin Ketchup
Open the jar of baby cornichons and pour the contents, along with half of their juice, into the food processor. Blitz the mixture until smooth. Spoon out two portions of the gherkin ketchup and set them aside for serving. Pour the remaining ketchup back into the jar and refrigerate it for future use; it can be stored for up to 2 weeks.
Cook the Peas
Bring a pot of salted water to a boil. Add the frozen peas to the boiling water and cook for approximately 4 minutes until tender. Once cooked, drain the peas, reserving a little of the cooking water. Transfer the peas back to the food processor (there is no need to clean it from the previous step). Add the mint leaves to the processor and blitz the mixture until smooth, adding splashes of the reserved water as necessary to achieve the desired consistency. Season the minty pea puree to taste and cover to keep warm.
Serve the Dish
On a serving plate, present the crispy potatoes alongside the golden salmon fillets. Add the minty peas and the gherkin ketchup to the plate for dipping. Enjoy your delicious homemade fish and chips!
Notes
Cooking Times
Ensure to monitor the potatoes and salmon while cooking to achieve the perfect level of doneness and crispiness.
Ingredient Substitutions
Feel free to substitute salmon fillets with other fish like cod or haddock if preferred. You may also use different herbs instead of mint for the pea puree.
Storage Information
The gherkin ketchup can be stored in the fridge in an airtight container for up to 2 weeks. Any leftover peas can be refrigerated and reheated gently before serving.
Cook techniques
Preparing Potatoes
Scrub the potatoes and chop them into wedges. Toss with olive oil and season before cooking in an air fryer to achieve a crispy exterior and fluffy interior.
Coating Salmon Fillets
Dust salmon fillets with flour, dip in an egg mixture flavored with smoked paprika, and coat with breadcrumbs made from Parmesan and wholemeal bread for a crunchy texture.
Making Gherkin Ketchup
Blend cornichons with a bit of their juice in a food processor until smooth. This acts as a tangy dipping sauce for the dish.
Cooking Peas
Boil peas in salted water and then blitz them with mint leaves for a fresh and vibrant side dish.
FAQ
Can I substitute the potatoes with sweet potatoes?
Yes, sweet potatoes can be used; just adjust the cooking time accordingly, as they may cook faster.
Is it necessary to use free-range eggs?
While it’s not necessary, using free-range eggs can enhance the flavor and quality of your dish.
What if I don’t have smoked paprika?
You can use sweet paprika or another seasoning like cayenne pepper for heat; however, the smoky flavor will be lost.
Can I use other types of fish for this recipe?
Certainly! Other firm white fish like cod or haddock can be substituted for salmon.
How long does the gherkin ketchup last?
The gherkin ketchup can be stored in the refrigerator for up to 2 weeks.
Conclusion
This dish beautifully combines crispy salmon fillets with hearty potato wedges and vibrant minty peas, all enhanced by a unique gherkin ketchup. The use of sustainable salmon and fresh ingredients not only delivers a delightful dining experience but also supports eco-friendly practices. Enjoy this meal for a wholesome lunch or dinner that pleases the palate.
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