One of the last meals to be made in our old kitchen - this is a new, yummy and mild, Spring favorite in our household!
1 tsp olive oil
1 leek, thinly sliced
250 mls chicken stock
100 g creme fraiche
140 g frozen peas
140 g frozen broad beans
4 skinless salmon fillets
small bunch chives, chopped
1. 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 crème fraîche and season. Cook for 1 min more.
2. 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, if you like.
Finding broad beans here can be a bit problematic; we doubled the amount of peas.
I served mine with Israeli Cous Cous as mashed potatoes seemed a bit heavy for Spring.
As always, if you try it and like it, please do let me know.
Until next time,