Heywood & Hopwood May 2019

Seared
Salmon
with Potato
Gnocchi,
Frazzled Black
Pudding
and English
Asparagus
Serves 4
INGREDIENTS
CHIVE BUTTER SAUCE
100ml white wine
100ml white wine vinegar
50ml cream
200g butter – cubed
1 tablespoon chopped chives
POTATO GNOCCHI
2 maris piper potatoes
1 egg
200g approx. plain flour
1 tablespoon olive oil
SALMON
4 x 180g fillets salmon
– skinned and boned
2 bunches English asparagus
– blanched
200g Bury black pudding – cubed
METHOD
1. For the gnocchi – take the potatoes, skin on, and simmer in
water until cooked. Remove and whilst still warm peel and
then pass through a potato ricer.
2. Place in a bowl, mix in the egg, salt and pepper. Flour a work
surface and place the mixture in the centre, gradually keep on
mixing in flour until you get a smooth, dough. Don’t overwork
otherwise it does go heavy.
3. Roll the potato dough into cylinders and cut into pieces about
2cm wide, roll each piece over a fork to leave an indentation.
4. Have a pan with simmering salted water ready, add the gnocchi
and simmer until they rise to the surface, remove with a slotted
spoon, cool, then drizzle with olive oil to prevent sticking.
5. For the chive butter sauce – place the white wine and white
wine vinegar in a pan and reduce by half, add the cream and
reduce again, finally whisking in the butter to emulsify.
Add the chives and season to taste.
6. When ready to serve, heat a non-stick pan, add the olive oil and
seal the salmon on both sides. Add the black pudding
and slightly toast, warm the asparagus too.
7. For the gnocchi – heat the olive oil and butter in a pan, add the
blanched dumplings and fry briefly until slightly coloured.
8. Arrange the gnocchi on serving plates, scatter with the black
pudding and asparagus. Spoon over the chive butter sauce
and finally top with the salmon.
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