Shallot Lyonnaise Potatoes & Sauce Vierge

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    This easy to make Valentine's Day recipe uses shallots which complements the Salmon and potato wonderfully making this a mouth watering Valentine's meal.

    Shallot Lyonnaise Potatoes and Sauce Vierge


    For the potatoes:
    • 200g new potatoes
    • 2 large or 4 small echalion (banana) shallots, chopped
    • 10g flat leaf parsley, chopped
    • 25ml vegetable oil
    • 13g butter
    For the sauce vierge:
    • 2 large or 4 small echalion (banana) shallots, chopped
    • 100g olive oil
    • 100ml white wine
    • 5g basil leaves
    • 3g French tarragon
    • 10g chives
    • Juice of ½ a lemon
    • 1 large tomato, skinned, deseeded and chopped
    How to make Shallot Lyonnaise Potatoes & Sauce Vierge.
    1. Cook the potatoes in boiling salted water. 
    2. Whilst they are cooking peel and chop the shallots quite finely.
    3. Fry half the shallots in a pan with half the oil and cook until translucent. 
    4. Add the white wine and reduce until almost all has evaporated. 
    5. Once cooked add the rest of the olive oil to “cool it down”.
    6. Wash, pick and chop all of the herbs and add the basil, tarragon and chives to the cool oil along with the lemon and the fine chopped tomatoes. Check and adjust the seasoning if necessary.
    7. Drain the cooked potatoes and peel and cut in half lengthways.
    8. In a non-stick pan add the vegetable oil and allow to get hot.
    9. Then add the peeled potatoes and start to sauté off, once they start to take on a little colour, add the remaining half of the chopped shallots.
    10. Season with salt and pepper and add the butter 
    11. Continue to cook until the potatoes are thoroughly coloured and the shallots are cooked.
    12. Add the chopped parsley and remove from the heat, drain on to clean kitchen paper
    13. Arrange the potatoes straight onto plates and drizzle the sauce over them.
    14. Serve with roasted salmon fillets or another fish or meat fillet of your choice.

    Recipe Supplied by 
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