Salmon with new potatoes, flageolet beans, and parsley sauce

Serves 4

Ingredients:

1½lb (700g) new potatoes, halved if large

1 tbsp butter

1 tbsp all-purpose flour

1¼ cups whole milk

2/3 cup heavy whipping cream

sea salt and freshly ground black pepper

handful of curly parsley, very finely chopped

1 x 14oz (400g) can flageolet beans, drained and rinsed

handful of fresh dill, finely chopped

12oz (350g) leftover baked salmon, sliced or flaked into chunks

Method:

1 Cook the potatoes in a pot of boiling water for 15–20 minutes until tender. Drain, and set aside to keep warm.

2 Meanwhile, melt a tablespoon of butter in a saucepan over a low heat. Remove from the heat, and stir in the flour. Add a little of the milk, and beat with a wooden spoon until smooth. Return to the heat, and slowly add the milk, and then the cream, a little at a time, stirring constantly. Simmer for 5–8 minutes, then use a balloon whisk to get rid of any lumps. Remove from the heat, season well with salt and pepper, and stir in the parsley.

3 Put the beans in a saucepan, and gently heat through. Season if you like, and stir in the dill. Serve the salmon on a platter or individual plates with the flageolet beans and new potatoes on the side, and the parsley sauce spooned over the salmon and beans.

Salmon with new potatoes, flageolet beans, and parsley sauce