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Salmon fillet with tenderstem broccoli, roast charlotte potatoes and anchovy sauce

This is dead easy, dead healthy and dead delicious.
The sauce can be made in advance if you want making the preparation even easier. It would make a really good dish for a dinner party.

The sauce

Ingredients

1 tbs of fresh rosemary leaves stripped from the stalk and finely chopped.
1 small tin of anchovies
juice of one lemon
4tbs ex virgin live oil
fresh ground pepper

Method

Crush the rosemary in a pestle and mortar until its well and truly mashed.
Now add the anchovies and bash again until the anchovies mix with the rosemary.
Then add the lemon juice and olive oil then mix together and season with pepper.
put to one side.


the rest

Ingredients

600gms piece of salmon fillet per person
250gms tenderstem brocolli or purple sprouting per person
3 or 4 small charlotte potatoes per person


Method

pre heat oven to 200 degrees
Put potatoes in a pan toss in a little olive oil and put in he oven for 20- 25 minutes
Put a saucepan of salted water to boil
put an oven proof frying pan on a medium heat.
drizzle olive oil on the salmon and season with salt and pepper,
When the pan is hot put salmon into the pan and cook on the hob for 2 minutes (skin side down if it has skin on)
then put the pan in the oven for 5 minutes.... don't turn the salmon over!
When you put salmon in the oven put the broccoli in the pan and bring back to the boil for 4 minutes.
Get salmon out of oven
Drain broccoli and toss in a generous amount of the anchovy sauce but making sure you lstill have some left over.
Put potatoes in individual plates add the broccoli and sauce then place the salmon on top and drizzle with more sauce.

e Voila! Really simple, really really delicious
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