Salmon with new potatoes, flageolet beans, and parsley sauce
How to make Salmon with new potatoes, flageolet beans, and parsley sauce recipe - saumon aux pommes de terre nouvelles, flageolet fèves et sauce au persil recette
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.
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Salmon with new potatoes, flageolet beans, and parsley sauce |
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