4 Salmon or trout fillets – skin on
2 tblsps olive oil
2 small onions – finely chopped
1 garlic clove – crushed
4 fresh chopped tomatoes – (optional – peeled, cored & seeded)
150ml/5fl oz creme fraiche
4 tblsps white wine
Salt and ground black pepper
Large bunch of fresh basil leaves
Potato and celeriac mash
6 – 8 potatoes – peeled and cut into quarters.
1/2 celeriac – peeled and cut into chunks
salt and pepper
Pre-heat over to 170C/325F. Boil a pan of salted water, add the potatoes and celeriac and cook for 20 mins. Meanwhile, wash fillets, brush with olive oil & season.
Heat olive oil in a frying pan & add the onions and garlic. Cook until soft but not browned. Add the tomatoes and cook for 5 mins. Add the wine and cook for a further 5 mins. Stir regularly. Season to taste and put to one side.
Heat a frying pan, large enough to hold all four fillets. When hot, cook the fillets skin side down for two minutes, turn over and cook for a further two minutes. Remove the fillets from the pan and place in a roasting dish. Place in the over for 5/7 minutes until the fillets are cooked through, then remove.
Put the sauce back on to warm, add the creme fraiche and the chopped basil (leaving a pinch behind for the final dressing). Stir as you bring back to a gentle simmer. Taste and season if necessary.
When the potatoes are soft, drain and add the butter, mash well, season and keep warm.
Place the fillets on a warm plate and pour the sauce over the fillets. Sprinkle with the remiander of the chopped basil. Serve up the mash.
TIP: Serve the fish on a bed of warm spinach.