Living alone can cause some problems when it comes to dinnertime. So many recipes are made for three to four people and not everyone has the freezer space or the patience to eat the same meal every night until the leftovers are gone. Fable Diner has shared with us the perfect scalable recipe for one or more people. It’s a new twist on a classic fish and potatoes concept, and the perfect midweek meal.
Dressing for Salmon
1 cup mayo
1/4 cup chopped olives
1/4 cup minced shallots
2 tablespoons sherry vinegar
1 teaspoon salt
1 egg per person
1 teaspoon fennel seed
1 teaspoon black peppercorns
1 teaspoon coriander seed
1 teaspoon mustard seed
4 cloves garlic, smashed
1 large fingerling potato
3 cups water
2 cups vinegar
1 cup sugar
Thyme, garlic, and any other herbs or spices you want to add
1 cup cooked potato (roasted or boiled)
1 large pickled fingerling potato
5-6 green beans
1/4 cup chopped pickles and olives of choice
Handful of arugula
For the eggs:
Boil eggs for 6 minutes, then chill in an ice bath (we call them 6-minute eggs).
Once eggs are cool, peel and cover in the brine mixture for 6-12 hours.
For the pickled potato:
Parboil the potato
Combine water, vinegar, sugar, and seasonings.
Pour over potato. Leave overnight.
For the potato salad:
Fry the cooked potatoes and pickled fingerling potato diced in some vegetable oil until they start to colour.
Drain the oil, then add green beans, and cook for 2 minutes on medium-low heat.
Remove from heat and add arugula, pickles, and olives.
For the salmon:
Sear the salmon and place on top of salad.
Pour over dressing.
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