Crispy Skin Salmon, Asparagus with Fondant Potato and Chestnut Sauce

Name: Crispy Skin Salmon, Asparagus with Fondant Potato and Chestnut Sauce
Total time: 5400 s
Yield: 3 people
Cuisine: British
Ingredients: 4 salmon tail fillets; 2 tbsp + 1 tsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 bunch asparagus - boiled; 4 x 200 g floury potatoes; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp extra virgin olive oil; 50 g unsalted butter; 6 thyme sprigs; 1 cup chicken stock; 250 g cooked chestnuts; 1 shallot - sliced; 1 tbsp rice bran oil; 5 thyme sprigs; 3 bay leaves; 1/2 cup double cream; 1/2 tsp salt; 1/4 tsp black pepper; 1 cup vegetable stock

Santy Coy @chefsantycoy

Gold Coast, Australia

Beautiful pan-seared salmon fillet served with buttery fondant potatoes and a rich, velvety chestnut sauce. This seasonal special celebrates the natural sweetness and earthy flavor of chestnuts, creating a perfect balance with the crispy-skinned salmon and melt-in-your-mouth potatoes. Elegant, comforting, and full of Winter inspired flavors, this dish is only available while chestnuts are in season. ✨🌰🐟

#CookpadApron2026 #June2027 #Thefishdish #salmon #asparagus #chestnut #potato #finediningathome #dinner #doublecream #thyme #bayleaves #unsaltedbutter #ricebrandoil

Santy Coy @chefsantycoy

Gold Coast, Australia

#CookpadApron2026 #June2027 #Thefishdish #salmon #asparagus #chestnut #potato #finediningathome #dinner #doublecream #thyme #bayleaves #unsaltedbutter #ricebrandoil

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Ingredients

1 hour 30 minutes

3 people

4salmon tail fillets
2 tbsp+ 1 tsp olive oil
1 tspsalt
1/2 tspblack pepper
1 bunchasparagus - boiled
Fondant potato
4x 200 g floury potatoes
1/2 tspsalt
1/4 tspblack pepper
2 tbspextra virgin olive oil
50 gunsalted butter
6thyme sprigs
1 cupchicken stock
Chestnut sauce
250 gcooked chestnuts
1shallot - sliced
1 tbsprice bran oil
5thyme sprigs
3bay leaves
1/2 cupdouble cream
1/2 tspsalt
1/4 tspblack pepper
1 cupvegetable stock

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Steps

1 hour 30 minutes

1

For fondant potatoes: Preheat oven to 180ºC fan forced.
2

Carve / cut each potato into cylinders 6 cm diameter, 7 cm height. Then cut in half so you have 8 short cylinders 3.5 cm / 1.4 cm tall.
3

Pat potatoes dry, place in a large bowl and toss with half the oil. Use remaining salt and pepper.
4

Sear in an ovenproof heavy based skillet. heat the remaining 1 tbsp oil over medium heat. put the potato in and cook each side for 6 - 8 minutes or until golden brown.
5

Add butter and thyme. once melted, spoon the butter over the potato, add stock, bring to a boil then transfer to the oven and bake for 30 minutes until the potatoes are tender. basting at the 15 minutes mark, the stock will be absorbed by the potato, leaving just butter.
6

Sauté the shallot in oil for a few minutes, then add cooked chestnuts. Cook for a few more minutes. Add thyme, bay leaves, and vegetable stock, and cook for another 10 minutes. Add salt and pepper to taste.
7

Add double cream and cook for another 5 minutes. Remove bay leaves, then blend until smooth. Strain to get a velvety sauce and set aside.
8

In the small bowl boil the asparagus tips for 2-3 minutes.
9

For crispy skin salmon, pat the skin of the salmon very well with a paper towel until dry. if you have time, place the salmon skin side up in the fridge for 1 hour (uncovered) to dry even more.
10

Drizzle flesh side with half the oil (just a tiny bit) and rub over skin. sprinkle with half the salt and pepper. turn fillet over and repeat. do not do this step until just before cooking.
11

Heat oil, put enough oil in a large nonstick skillet so it fully covers the base. heat in medium high until it shimmers (but not smoking).
12

Place salmon in the skillet skin side down, then immediately turn the heat down to medium. using spatula, press down on each salmon for 10 seconds so the skin is pushed flat against the skillet and “sets” its form.
13

Cook for 7 minutes, or until the salmon is cooked 3/4 of the way through (you will see the colour changing up the side of the salmon) and the skin is crispy.
14

Flip the salmon to skin side is up and cook for a further 90 seconds.
15

Flip the salmon again to skin side down, turn the heat up to medium high and cook the skin side again for 60 seconds, just to give it a final blast of heat to reinforce crispiness.
16

Serve skin side up to protect the crispy skin. fish skin will only stay crispy while it’s hot. so serve immediately.
17

Arrange fondant potatoes on a plate, top with asparagus tips, place salmon on the side, and pour chestnut sauce in the middle.
18

Enjoy
19

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Santy Coy @chefsantycoy

on June 04, 2026 07:48

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!