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This flavoursome dish is a favourite at Dunbar House in Watsons Bay, NSW. Try this simple, yet decadent recipe for yourself at home
Preheat oven to 180C
Wash potatoes and place in a saucepan and add cold water to cover, plus 50g of the butter and the saffron. Bring to the boil and simmer until tender. Remove from heat and let steep.
For the crust blend the egg white, prawn meat and flathead in a food processor. Slowly pour cream to bind the crust. Add salt to taste and herbs.
Season salmon fillets and spread the prawn crust on top. Place onto baking paper and bake for 7 minutes at 1800C or until cooked to your liking.
Whilst the fish is cooking, prepare the butter sauce by straining 1 cup of the potato steeping liquid into a small saucepan. Add the remaining 50g of the butter with the juice of the lemon. Emulsify with a hand blender and season to taste.
To serve, evenly divide the kipfler potatoes onto four plates, then place the snow pea sprouts and snow pea leaves on top. Arrange salmon fillets and spoon over sauce.
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