- 4 pieces of salmon fillet – evenly cut
- Four large carrots – peeled and cut into even strips
- Four pak choi – cooked in seasoned water
- Four Maris piper potatoes – cut into a cylinder shape with flat top and bottom
- One block of butter
- One level tsp ground five spice
- 150ml red wine
- Chopped stem ginger and syrup
- Coriander leaf – shredded
- Thinly slice and place three quarters of the block of butter in a thick bottom pan. Place on top the potato cylinders and cover with water.
- Lightly season and bring to a rapid boil. Carefully cook and reduce the water/butter mix ensuring that the potato is cooked through.
- At this point remove the potato pan from the heat and leave to rest for five minutes. This helps the potato to free itself from the bottom of the pan without breaking up. The potato should be nicely glazed. Turn over the potato and keep warm.
- Place the carrots and remaining butter into a pan with a little ginger syrup, a splash of water, and a heaped tea spoon of the chopped ginger. Season to taste.
- Cover with a lid and simmer over a low light until cooked and glazed. Add the coriander to taste.
- Meanwhile, cook the five spice in a dry pan to release the flavours, add the sherry vinegar and evaporate it before adding the red wine and 25ml of stem ginger syrup.
- Reduce down to approx. 50ml or until it becomes a syrup. Reserve.
- To serve, place the salmon carefully onto the preheated chargrill and cook through until just ‘pink’
- Meanwhile bring the potato, gingered carrots, and the pak choi back to temperature.
- Arrange neatly onto the plate and dribble the red wine syrup over and around.
- Serve at once. Enjoy!