Pan-Fried Salmon, Pea Velouté, Roast Asparagus & Hasselback Potatoes
This elegant dish combines the sweetness of our garden peas with succulent pan-fried salmon. You'll make a pea velouté, a classic French velvety sauce that's a staple of fine restaurants around the world. Once you've learned this simple technique, the sky's the limit! (Gluten-free, suitable for coeliacs).
Ingredients for 2 people
You'll also need
Butter, Olive oil, Pepper, Salt (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
Preheat the oven and prepare the potatoes
Set the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6. Boil a kettle.
Cut narrow slices (about the width of a pound coin) into the waxy potatoes, making sure not to cut all the way down to the base – these are your hasselback potatoes.
Tip: rest the potatoes on to a wooden spoon when cutting, it will prevent you from cutting all the way through the potato!
Roast your hasselback potatoes
Add the hasselback potatoes to a baking tray (use tin foil to avoid mess!), drizzle each with olive oil and season with salt and pepper.
Put the tray in the oven for 35-40 minutes or until they're tender and starting to crisp.
Cook the peas and pea shoots
Add the garden peas to a pot, cover them with boiled water (just enough to cover them) with a pinch of salt, bring to the boil over a high heat and cook for 3-4 minutes or until they're tender.
Once the peas are tender, add most of the pea shoots (save a small handful for garnish!) and cook for 30 seconds or until wilted.
Once wilted, drain and set aside. Reserve the pan for step 5.
Prepare the shallots and stock
Re-boil a kettle.
Peel and finely chop the shallots.
Dissolve the 1/2 [1] vegetable stock cube in 50ml [75ml] boiled water.
Make the pea velouté
Return the pot to a medium heat with 20g [40g] butter. Once melted, add the chopped shallot and cook for 2-3 minutes or until softened.
Once softened, add the vegetable stock and clotted cream and cook for 1-2 minutes further or until starting to thicken.
Add the drained peas, pea shoots and creamy stock to a food processor and blend until smooth.
Cook the asparagus and toast the almonds
Once the potatoes are almost cooked, add the asparagus spears to the tray with a drizzle of olive oil and a pinch of salt.
Return the tray to the oven for 5-8 minutes or until the asparagus is tender with a slight bite.
Add the flaked almonds to a separate baking tray and put the tray in the oven for 3-4 minutes or until lightly toasted.
Cook the salmon fillets
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat.
Season the salmon fillets with a pinch of salt.
Once hot, add the salmon fillets and cook for 2-3 minutes on each side or until cooked through.
Tip: your fish is cooked when it turns opaque and flakes easily.
Serve up!
Return the pea velouté to the pot over a medium-low heat and cook for 1-2 minutes or until warmed through.
Serve the pan-fried salmon over the pea velouté with the hasselback potatoes and asparagus to the side.
Tip: spread the velouté with the back of a spoon for fancy presentation!
Garnish with the toasted almonds and the remaining pea shoots and enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, fish, gluten, milk, nut, peanut, sesame).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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