Salmon With New Potatoes, Flageolet Beans & Parsley Sauce
Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
Estimated cost per serve is 5.54 dollar
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 675grams new potatoes
- 1 knob butter
- 1tablespoons plain flour
- 1 1/4 cup milk
- 2/3 cup double cream
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1 handful fresh curly parsley, very finely chopped
- 400grams flageolet beans, drained and rinsed
- 1 handful fresh dill, finely chopped
- 350grams leftover baked salmon, sliced or flaked into chunks
Nutrition per serving
2820kJ / 678Cal
2820 Kilojoules or 678 Calories
32% of daily energy intake*
Protein
35.2grams
Fat
34.5grams
Carbs
57.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Cook the potatoes in a pan of boiling salted water for 15-20 minutes until soft. Drain, and set aside to keep warm.
Step 2 of 3
Meanwhile, melt the butter in a pan over a low heat. Remove from the heat, and stir in the flour with a wooden spoon. Add a little of the milk, and beat until smooth. Return the pan to the heat, and continue adding 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 black pepper, and stir through the parsley.
Step 3 of 3
Put the beans in a pan, and gently heat through. Season if you like, and stir through the dill. Serve the leftover 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 potatoes.
Categories
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