chef blog2


180g Salmon

90g New Potatoes

40g SunBlush® Antipasti

Fish Stock

Balsamic Glaze for garnish


1: Make up the fish stock, according to instructions. You will need enough to cover the Salmon – Bring to a simmer.

2: Poach the Salmon for 8-10 minutes, until cooked

3: Heat the New Potatoes and mix with the SunBlush® Antipasti.

4: Decorate the plate with Balsamic Glaze. Place the Potato/Vegetable mix in the middle of the plate, with the Salmon on top.