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
2 x 160g Fresh Shetland Salmon Portions
- 500g Cornish New Potatoes
- 160g Locally Sourced Broccoli Florets
- 200ml Chef Adam’s Elegant Bois
- Boudran Dressing
- 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.
- 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.
- Cook the Broccoli until tender, either by boiling in a pan of salted water, or by steaming
for a few minutes.
- 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