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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Sunday, November 30, 2014

Salmon, Bacon and Potato Hash by Steven Dolby















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(Serves 2 people)

POTATO HASH
450g Potatoes (peeled and diced)
1/2 Medium yellow onion (sliced)
3-4 Rashers of bacon (sliced)
1 Tbsp olive oil
Salt (pinch)
3 Tsp capers

HORSERADISH CREAM SAUCE

3 Tbsp sour cream
2 Tsp prepared horseradish
1/4 Cup chopped Chives
1 Tsp Lemon juice
Salt (to taste)
Ground black pepper (to taste)

OTHER INGREDIENTS
Two 5oz salmon fillet
2 Eggs


Directions
MAKING

For Potato Hash:

1. Into salted boiling water, add the potato pieces and cook until almost tender.

2. Place a pan on flame, pour oil, and add onion slices, followed by a pinch of salt and bacon. Stir and cook for about 5 minutes.

3. Drain and add cooked potato pieces into the pan, followed by a drizzle of olive oil and capers. Using a spoon flatten all the ingredients as shown in the video. Cook over medium flame for 15-20 minutes or until golden and crispy.

4. Finally, season with salt to taste.

For Salmon:

5. On a parchment lined baking sheet, place the salmon fillets, season with salt and drizzle olive oil.

6. Pop the baking sheet in oven and cook at 350 degree F or 180 degree C for 15-20 minutes.

7. Remove from oven and set aside to rest.

For Horseradish Cream Sauce:

8. In a bowl, combine sour cream, horseradish, chives, lemon juice, salt, and pepper. Mix well and place in fridge until ready to serve.

SERVING

9. Serve salmon, egg, and sauce on top of hash potato. You can garnish with chives and green onion.


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© STEVEN DOLBY
















1 comment:

  1. Loved how it was easy to prepare. I used Chicken Broth in place of water. We left out carrots and peas. We added Shrimp and mushrooms. Felt it was a little bland, but we realize we didn't put enough soy sauce in it. We also add sesame oil as well. We added a can of shrimp in the last minute before serving.—Patricia C. Ross
    http://ricecooker-hq.com/ ricecooker4u@gmail.com

    ReplyDelete