6 (200g) salmon Fillet
10 medium sized kipfler potatoes (washed)
12 baby carrots (peeled)
12 asparagus Spears (peeled)
12 Cherry Tomatoes
1 clove garlic
1 bunch washed chopped parsley
6 lemons
200 g butter
Seasoning

Method

Place unpeeled kipflers in cold water and bring to boil, simmer very slowly until cooked (must still be firm)
Refresh potatoes and allow to cool, peel, break apart with hands into large rustic pieces.
Blanch carrots and Asparagus.
Heat pan and seal salmon– place in oven on tray until medium.
Place butter in pan and melt
Take all cooked vegies and place in pan with a little garlic, cook until they start to caramelise,
Add cherry tomatoes.
Squeeze juice of three lemons in pan.
Add chopped parsley and toss.
Place Potatoes in middle of Plate
Place fish on top.
Scatter vegetables on fish
Use butter in pan as sauce.

Recipe by Alex Houghton
Fish Seafood Grill & Rotisserie