Salmon fillet, new potatoes, broccoli & bois boudran dressing

Salmon fillet, new potatoes, broccoli & bois boudran dressing

A luxuriously plump slice of Summer goodness, dressed in a delightfully light sauce.

  • Dish Type: Main
  • Preparation time: 10 mins
  • Cooking time: 15 mins
  • Difficulty: Easy
  • Cuisine type: French/British

Ingredients

2 x 160g Fresh Shetland Salmon Portions

  • 500g Cornish New Potatoes
  • 160g Locally Sourced Broccoli Florets
  • 200ml Chef Adam’s Elegant Bois
  • Boudran Dressing

Allergens

  • Fish
  • Mustard

Method

  1. Wash and cut the New Potatoes into bite sized pieces and cook gently in a pan of boiling salted water until tender. Drain and, while still warm, add 15g butter or a tbsp. of olive oil, adjust seasoning to taste.
  2. Gently warm a tbsp. of rapeseed oil, or olive oil, in a non-stick frying pan. Place the Salmon Portions, skin side down, into the pan (see our FFT Youtube film of how to get a crispy skin!) Cook at a medium pace for a few minutes, until your fish is free, not sticking to the pan and has a golden, crispy skin. Gently turn the fillets over and continue cooking for a further minute or two, on a lowered heat.
  3. Cook the Broccoli until tender, either by boiling in a pan of salted water, or by steaming
    for a few minutes.
  4. To serve, arrange the potatoes and
    broccoli on the plates, with the salmon alongside. Dress with the Bois Boudran over and around the fish.

Nutrition per serving

  • Per Serving 1098cal / 4560kj
  • Fat 81.3g
  • Saturates 14.6g
  • Carbs 45.4g
  • Sugars 11.7g
  • Protein 41.8g
  • Salt 2.23g