Salmon and spring vegetable stew
- Published: 27 May 20
- Updated: 18 Mar 24
This salmon and spring vegetable dish is inspired by the fish stews from the Normandy and Brittany coastline. Persillade is a parsley, lemon and garlic sauce or dressing that cuts through the rich creaminess of the fish stew and is drizzled on top to serve.
Click here for a whole lot more salmon fillet recipes.
-
Serves 4
-
Hands-on time 45 min
Advertisement
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 leek, trimmed and thinly sliced
- 2 tsp chopped fresh thyme leaves
- 500g new potatoes, halved if large
- 100ml dry white wine
- 250ml fish, veg or chicken stock (check it’s gluten free if needed)
- 100ml single cream
- 1 tsp dijon mustard
- 4 x 150g sustainable salmon fillets
- 150g fresh or frozen peas
For the persillade
- Finely grated zest 1 lemon
- 1 tbsp lemon juice
- 1 garlic clove, crushed
- 30g fresh flatleaf parsley, chopped
- 3 tbsp extra-virgin olive oil
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- For the stew, heat the oil in a deep frying pan (one with lid) or a shallow saucepan, then gently fry the onion, leek and thyme with a pinch of salt and pepper over a medium heat for 6-8 minutes until starting to soften.
- Add the new potatoes, stirring well, then pour in the wine. Bring up to the boil and cook for 2-3 minutes until the wine has reduced.
- Stir in the stock, then bring back to the boil, cover and simmer gently for 15-20 minutes until the potatoes are just tender.
- Meanwhile, combine all the persillade ingredients in a bowl, seasoning to taste. Set aside until ready to serve.
- Combine the cream and mustard, then stir into the pan. Arrange the salmon fillets in the pan, pressing them down gently between the vegetables. Cover and simmer for a further 5 minutes. Remove the lid, add the peas and cook, uncovered, for a final 2-3 minutes until the peas are heated through. Adjust the seasonings to taste.
- Divide the stew between shallow bowls, then spoon over a little of the persillade sauce.
Recipe continues after advertising
Advertisement
- Recipe from May/June 2020 Issue
Nutrition
Nutrition: per serving
- Calories
- 673kcals
- Fat
- 42.6g (9.6g saturated)
- Protein
- 38.3g
- Carbohydrates
- 31.2g (7.1g sugars)
- Fibre
- 7.9g
- Salt
- 0.4g
delicious. tips
Swap peas for young broad beans if you wish.
Make the recipe up to the end of step 4 a few hours ahead. Reheat the potatoes and continue with the recipe from step 5.
Buy ingredients online
Rate & review
Rate
Reviews
Share a tip
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter
This has to be one of my all-time favourite dishes. I can’t get enough of it! It’s a ‘2-day’ dish for us, and I freshly cook the other 2 salmon fillets the following day with a little more stock. The persillade takes the whole thing to a new dimension. YUMMMM!