Ingredients 1 tbsp olive oil 1 leek, thinly sliced 250ml chicken or fish stock 100g crème fraîche 140g frozen peas 140g frozen broad beans 4 skinless salmon fillets small bunch chives, snipped mash, to serve Method Heat the oil in a large, deep frying pan with a lid. Cook the leek for 5-10 mins until soft but not coloured, then pour in the stock. Simmer for a few mins until reduced slightly then add the crème fraîche and season. Cook for 1 min more. Tip in the peas and beans, nestle in the salmon fillets, then turn down to a simmer and cover. Cook for 12-15 mins, depending on the thickness of the salmon, until cooked through. Sprinkle on the chives and serve with mashed potato, if you like.
Monday, April 14, 2014
Salmon with greens & crème fraîche
Ingredients 1 tbsp olive oil 1 leek, thinly sliced 250ml chicken or fish stock 100g crème fraîche 140g frozen peas 140g frozen broad beans 4 skinless salmon fillets small bunch chives, snipped mash, to serve Method Heat the oil in a large, deep frying pan with a lid. Cook the leek for 5-10 mins until soft but not coloured, then pour in the stock. Simmer for a few mins until reduced slightly then add the crème fraîche and season. Cook for 1 min more. Tip in the peas and beans, nestle in the salmon fillets, then turn down to a simmer and cover. Cook for 12-15 mins, depending on the thickness of the salmon, until cooked through. Sprinkle on the chives and serve with mashed potato, if you like.
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