Salmon and spring vegetable stew
- May/June 2020
- Serves 4
- Hands-on time 45 min
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.
- 42.6g (9.6g saturated)
- 31.2g (7.1g sugars)
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.
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