Creamy Salmon with Broad Beans

Charmaine Lu -
  • 1 tbsp olive oil
  • 1 sliced leek
  • 250ml fish stock
  • 100g crème fraîche
  • 150g peas
  • 150g shelled broad beans
  • 4 salmon fillets, skin removed
  • Snipped chives
  • Heat the oil in a large lidded pan, and cook the leek until softened. Simmer for a few mins, then stir in the crème fraîche and plenty of seasoning. Cook for another minute, then add the beans and peas. Nestle in the fish fillets and simmer on a low heat - covered with the lid - for 15 mins or until cooked through. Sprinkle with chives and serve with mashed potato.
25 mins
4 serving