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A quick way to skin a fillet
Here's Matthew's advice for skinning our sockeye fillets, which we affirm as a good way to go!
“We all know there is more than one way to skin a cat… the same goes for fish too. The easiest method, if you have a sharp knife, is as follows:”
- Wash the potatoes, but don't peel them. Cut the larger ones in half, so they are all roughly the same size. Put in a large saucepan, cover with cold water and bring to the boil. Boil for 6-8 minutes—until the potatoes are almost cooked all the way through (if you poke one with a knife, it should still be a little firm in the middle). When done, strain and run cold water on them to cool.
- In a small saucepan add the shallots, 1‒1/2 cups of chicken broth and the vinegar. Bring to the boil, and let it cook down for about 5 minutes—until reduced to almost half. Now add to this the rest of the chicken stock, the mustard and tarragon. Get boiling again, then just keep warm.
- Whilst this is happening get a medium/large non-stick pan hot over a medium-high flame. Add a little olive oil and a tablespoon of butter. Add both fillets of salmon to the pan, what would have been skin side down. Cook for a couple of minutes until lightly seared. Flip, and do the same for the other side.
- Place the fish in a roasting pan, and surround it with the potatoes. Pour over the broth, making sure to add all the shallots and tarragon to the pan—don't leave any behind!
- Place in the oven for about 10‒15 minutes until the salmon is just cooked through.
- Whilst that is in the oven we are going to fry up the salmon skin, and wilt the spinach. Get that non-stick pan hot again over a high heat. Add a little more oil/butter if needed. Put the salmon skin in the pan, making sure it lays flat. Cook on one side for about 4 minutes, then the other side for about 4 minutes also. You want to make sure the skin is nice and crispy. Remove from the pan, and place on paper towel to drain.
- In a large sauté pan, get a little olive oil hot over a medium heat. Add the spinach. Keep the spinach turning, and it should wilt pretty quickly. When all leaves have wilted, remove from the heat.
- To serve: Get two bowls. Divide the spinach between the two bowls. Add the potatoes/shallots to the bowls. Top with the salmon, and pour the broth over. Serve with a few slices of the crispy fish skin.