Delicious UK - (05)May 2020

NEXT

MONTH

Brunchideas

witha twistfrom

thebrilliant

Ravinder Bhogal

FORTHE

MAINCOURSE

Salmonandspring

vegetablestew with

persillade

SERVES 4. HANDS-ON TIME 45 MIN

MAKE

AHEAD

Maketherecipeuptothe

endofstep4 a fewhours

ahead.Reheatthepotatoes

andcontinuewiththerecipe from

step5 (orseetimeplan).

KNOW-

HOW

Thisdishisinspiredby

thefishstewsfromthe

NormandyandBrittany

coastline.Persilladeisa parsley,

lemonandgarlicsauceor

dressingthatcutsthroughthe

richcreaminessofthefishstew

here.Tryit ontoastspreadwith

creamcheeseordrizzledover

roast chicken or grilled lamb.

• 2 tbspoliveoil


• 1 onion,finelychopped


• 1 leek,trimmedandthinlysliced


• 2 tspchoppedfreshthyme leaves


• 500gnewpotatoes,halved if large


• 100mldrywhitewine


• 250mlfish,vegorchickenstock
  (checkit’sglutenfreeif needed)


• 100mlsinglecream


• 1 tspdijonmustard


• 4 x 150gsustainablesalmonfillets


• 150gfreshorfrozenpeas (see
  swap, previous page)

PERSILLADE

• Finelygratedzest1 lemon


• 1 tbsplemonjuice


• 1 garlicclove,crushed


• 30gfreshflatleafparsley,chopped


• 3 tbsp extra-virgin olive oil

1 Forthestew,heattheoilina deep

fryingpan(onewithlid)ora shallow

saucepan,thengentlyfrytheonion,

leekandthymewitha pinchofsalt

andpepperovera mediumheatfor

6-8minutesuntilstartingtosoften.

2 Addthenewpotatoes,stirring

well,thenpourinthewine.Bringup

totheboilandcookfor2-3minutes

untilthewinehasreduced.

3 Stir in the stock, then bring back

totheboil,coverandsimmer

gentlyfor15-20minutesuntil

thepotatoesarejusttender.

4 Meanwhile,combineallthe

persilladeingredientsina bowl,

seasoningtotaste.Setaside

untilreadytoserve.

5 Combinethecreamandmustard,

thenstirintothepan.Arrangethe

salmonfilletsinthepan,pressing

themdowngentlybetweenthe

vegetables.Coverandsimmerfor

a further5 minutes.Removethelid,

addthepeasandcook,uncovered,

fora final2-3minutesuntilthepeas

areheatedthrough.Adjust the

seasoningstotaste.

6 Dividethestewbetweenshallow

bowls,thenspoonover a little of the

persilladesauce.

PERSERVING673kcals,42.6gfat

(9.6gsaturated),38.3gprotein,

31.2gcarbs(7.1g sugars), 0.4g salt,

7.9g f ib r e

ABITONTHESIDE

Littlegemswithtarragon

andhazelnutdressing

SERVES 4. HANDS-ON TIME 5 MIN

• 2 tspdrywhite wine or tarragon
  vinegar


• 1 tspdijonmustard


• 1 tspcastersugar


• 1 tbspfreshlychoppedtarragon


• 2 tbsphazelnutoil(seeswaps,
  aboveleft,orusemore extra-
  virginoliveoil)


• 1 tbspextra-virginoliveoil


• 3 littlegem lettuces, cut into
  wedges

1 Ina cleanjarora smallbowl,

combinethewine/vinegar,

mustard,sugarandtarragonwith

a pinchofsaltandpepper.Addthe

oil(s),thensealandshakewellor

whisktogetheruntiltheingredients

arecombined(emulsified).

2 Arrangethelettuceona platter,

thendrizzlewiththedressing.

PERSERVING87kcals,8.4gfat

(0.8gsaturated),0.7gprotein,

2.2gcarbs(1.9g sugars), 0.1g salt,

0.6g fibre

EASYSWAP

Ifyoucan’tfind

hazelnutoil,

gentlytoast25g

choppedhazelnuts

in2 tbspoliveoil

untiljustgolden,

setasidetocool,

thenaddtheoil

andnutstothe

dressingalong

withtheextra-

virgin olive oil.

Littlegems,

dressed to impress

118 deliciousmagazine.co.uk