Poached Salmon in Light Basil Sauce over Butternut Squash Latkes

Salmon

• 1 large salmon
• 1 cup German Riesling, or some other white wine
• 1/2 cup cider vinegar
• 4 spring onions, chopped
• 3 cloves garlic
• 2 carrots, chopped
• 2 tablespoons coriander seeds
• 1 handful fresh basil stems
• 1/2 cup light cream
• 1/3 cup mayonnaise
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 tablespoon black pepper
• 1/2 cup fresh basil leaves, finely chopped

1. Remove the inner grill from a fish poacher, and pour the white wine and vinegar into the pan. Add the onions, garlic, carrots, coriander seeds, and basil stems; grease the grill, and replace it in the pan. Place the salmon on the grill.
2. Poach over a medium-high heat for 8-12 minutes until the salmon turns a light- to gray-pink color.
3. Mix the cream, mayonnaise, ginger, salt, pepper, and basil leaves in a small food processor until spreadable.
4. Place a piece of salmon on a Butternut Squash Latke (see below)
5. Slather spoonsful of the basil sauce over the salmon when serving.

Butternut Squash Latkes

• 2 large butternut squash
• 2 onions
• 2 eggs
• 1 teaspoon lemon juice
• 2 1/4 cups flour
• 2 tablespoons cornstarch
• 1/4 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon Cayenne pepper
• 1/2 cup grapeseed oil

1. Peel and grate the squash; strip the onions and grate them also. Transfer the squash and onions to a colander and press out any excess moisture. In a separate bowl, combine eggs, lemon juice, flour, cornstarch, garlic powder, salt, and Cayenne; add the squash and onions, and mix well. (If the mixture is too wet, add a bit more flour.)
2. Heat the grapeseed oil in a large frying pan. Drop a heaping spoonful of the mixture into the oil and press down with a spatula to flatten. Fry until brown and crispy on the edges, cooking each side for about 3-5 minutes. Drain on paper towels placed on a large platter and keep warm until serving.