Serves 4
1 tbsp olive oil
1 leek, thinly sliced
9fl oz chicken or fish stock
4oz creme fraiche
5oz frozen peas
5oz frozen broad beans
4 skinless salmon fillets
small bunch chives, snipped
mash, to serve
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 creme fraiche 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.
1 tbsp olive oil
1 leek, thinly sliced
9fl oz chicken or fish stock
4oz creme fraiche
5oz frozen peas
5oz frozen broad beans
4 skinless salmon fillets
small bunch chives, snipped
mash, to serve
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 creme fraiche 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.
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