4 dl of dry champagne or good quality sparkling wine
3 dl of good fish stock
5 dl whipping cream
12 medium sized potatoes
6 tbs melted butter
½ ts paprika
Salt and pepper
Salmon or trout roe
Sauce: Beurre blanc with champagne
Melt half the butter on medium heat and add the sharlots. Gently stir and sweat them until soft and translucent, but haven’t yet taken any colour
Add the champagne and reduce down to half the volume
Add the fish stock and reduce again to half the volume
Add the cream and leave it to boil gently until combined well
Pour the sauce through a fine mesh strainer to get rid of the onions
Now bring the strained sauce to a quick boil. Then turn down the heat and whisk in the remaining butter little by litte to thicken the sauce. Avoid the sauce boiling or getting to hot or the sauce will split.
Pre-heat your oven to 225 degrees Celcius. Prepare a roasting pan or ovenproof dish by greasing it with melted butter
Peel the potatoes and slice off a bit of the bottom to make them sit flat on the tray.
Make thin cuts almost all the way into the potatoes, but without slicing them. See the photo
Place the potatoes in the roasting pan. Brush them with melted butter, then spinkle with salt, pepper and the paprika powder
Cook the potatoes in the middle of the oven for 40-60 minutes until tender and dark golden in colour
Trim the beans by cutting of the stems
Place them in boiling water for 2 minutes. Rinse them in cold water so they keep their colour.
When ready to serve drizzle them with olive oil and a bit of lemon juice.
Cut the salmon into portion sizes
Fry them in a bit of oil and butter at medium to high heat for 2-3 minutes on each side. For the most succulent eating experience they should be almost raw in the centre – this is sushi grade salmon so no need to worry.
Add salt and pepper and leave to rest for 3-5 minutes before serving.
When all is done place on pre-heated plates fish, potatoes and beans. Carefully heat the sauce before serving if necessary – don’t let it boil. Garnish with the roe