To cut through the richness of the dish, make sure you always include the persillade as the amazing parsley, lemon and garlic flavours really take it to the next level.
Now that Spring is here (well, kind of!), it's time to mix up our recipe repertoire with some lighter brighter dishes and this creamy fish stew is perfect.
To cut through the richness of the dish, make sure you always include the persillade as the amazing parsley, lemon and garlic flavours really take it to the next level.
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, vegetable or chicken stock
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
Method
1. To make the stew, heat the oil in a deep frying pan (one with lid) or a shallow saucepan. 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.
2. 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.
3. Stir in the stock and bring back to the boil. Cover and simmer gently for 15-20 minutes until the potatoes are just tender.
4. While your stew simmers, combine all the persillade ingredients in a bowl, seasoning to taste. Set aside until ready to serve.
5. Combine the cream and mustard, then stir into the pan.
