Bronzino with Crispy Skin Papas Bravas, Sicilian Piperade Balsamic Butter

4 ea 6 oz block Bronzino
Salt and fresh ground black pepper
1 tbsp canola oil
1 lemon cut in half
Optional teaspoon butter

Papa Bravas:
Approx 16 fingerling potatoes, blanched
1 tsp mild smoked paprika
1 large shallot minced
1 tbsp minced chives
1 tbsp minced flat parsley
1 tbsp light mayo
1 tbsp olive oil

Sicilian Piperade:
1 Red Pepper
1 Yellow Pepper
1 Poblano pepper
1 small red onion peeled
2 Garlic cloves thinly sliced
½ tbsp capers
2 Anchovy, chopped
1 tbsp chopped mixed pitted olives
1 tbsp golden raisins
1 tbsp sugar
1 tbsp aged balsamic
1 tbsp chopped basil
2 tbsp extra virgin olive oil

Balsamic Butter Sauce:
2 shallots peeled thinly sliced
2 cloves garlic peeled thinly sliced
¼ cup balsamic vinegar
½ cup red wine
¼ cup reduced veal stock
2 tbsp heavy cream
Sprig of thyme
3 to 4 tbsp cold butter
Salt and pepper
Reduce first six ingredients to approx ⅓ cup
Whisk in cold butter
Adjust seasoning
Strain through chinois

Method of Preparation:

Cook all ingredients together in a large flat bottomed pot, on low heat. Allow to cook for 30 to 40 mins until peppers are very softened and dry. Keep warm. Season salmon on both sides with seasoning blend.

Saute on skin side on medium heat until skin is very crispy. Turn over fish, reduce heat and finish cooking on flesh side. Squirt of lemon juice to finish. While potatoes are still warm, fork mash and fold in remaining ingredients, season with salt and pepper. Set aside and keep warm.