SALMON FILLET ON SPRING VEGETABLE RAGOUT WITH NEW POTATOES

 45 mins

2

Easy

Spring on a plate! A delightful simple supper.

The Ingredients

  • 4 baby leeks

  • 120g peas, blanched and refreshed

  • 120g broad beans, blanched and refreshed and removed from shells

  • 120g soy beans, blanched and refreshed

  • 4 new potatoes cooked until tender

  • 300ml crème fraîche

  • 1 small bunch watercress, chopped

  • 2 tbsp chopped chives

  • 1tbsp chopped dill

  • Zest of 1 lemon

  • Salt and pepper

  • 2 salmon fillets

  • 1tbsp flour

Ingredients Notice
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The Method
        1. Bring a large pan of water to the boil and add salt.

        1. First of all put the potatoes into the pan and give then about 15 minutes cooking time.

        1. Then add the broad beans, followed by the peas and soy beans about 4 minutes later.

        1. For the last minute, add the leeks and cook for a further minute.

        1. Lift all the vegetables out and place into cold water.

        1. In a large pan, place the crème fraîche and heat until liquid.

        1. Add the vegetables and reheat.

        1. Add the watercress and herbs and lemon zest and mix well.

        1. Leave to one side to reheat later on.

        1. Dust the salmon with flour and tap off excess.

        1. Heat a frying pan and add 1tbsp oil.

        1. Add the fish, skin side down and fry for 2 minutes.

        1. Place on a baking sheet skin side up and cook for 8 minutes.

        1. Reheat the vegetables and serve with the salmon fillet.