RECIPE: Salmon with greens and creme fraiche

A quick and tasty treat. Serves: 4.

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In­gre­di­ents

1 tbsp olive oil 1 leek, thinly sliced 250ml chicken or fish stock 100g creme fraiche 140g frozen peas 140g frozen broad beans 4 skin­less salmon fil­lets Small bunch chives, snipped Mashed pota­toes, to serve

Method

1 Heat oil in a large, deep fry­ing pan with a lid. Cook leek for five to ten min­utes un­til soft but not coloured, then pour in stock. Sim­mer for a few min­utes un­til re­duced slightly, then add creme fraiche and sea­son. Cook for 1 minute.

2 Tip in peas and broad beans, nes­tle in the salmon fil­lets, then turn down to a sim­mer and cover with a lid. Cook for 12 to 15 min­utes, de­pend­ing on the thick­ness of the salmon, un­til cooked through. Sprin­kle on chives and serve with mashed potato, if you like.

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