Saving myself a little for all the indulgent dining coming up for Christmas but still craving comforting, warming dishes I have been doing a lot of online recipe hunting for all kinds of wholesome stews and this one hits the spot! Not a salad but also not stodgy and full of the good stuff!
Indeed, this fresh (I adore the Persillade dressing that is drizzled on top of the final stew - a mixture of parsley, garlic, herbs and oil), veg packed stew with salmon, leeks, peas, potatoes and a little cream is healthy with a touch of indulgence and a proper delight to eat! Plus it is quite literally a one pot dinner wonder!
A new favourite for a winter's day supper.
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 leek, trimmed and thinly sliced
- 2 tsp chopped fresh thyme leaves
- 500g new potatoes, halved if large
- 100ml dry white wine
- 250ml fish, veg or chicken stock (check it’s gluten free if needed)
- 100ml single cream
- 1 tsp dijon mustard
- 2 sustainable salmon fillets
- 150g fresh or frozen peas
FOR THE PERSILLADE
- Finely grated zest 1 lemon
- 1 tbsp lemon juice
- 1 garlic clove, crushed
- 30g fresh flatleaf parsley, chopped
- 3 tbsp extra-virgin olive oil
- For the stew, heat the oil in a deep frying pan (one with lid) or a shallow saucepan, then gently fry the onion, leek and thyme with a pinch of salt and pepper over a medium heat for 6-8 minutes until starting to soften.
- Add the new potatoes, stirring well, then pour in the wine.
- Bring up to the boil and cook for 2-3 minutes until the wine has reduced.
- Stir in the stock, then bring back to the boil, cover and simmer gently for 15-20 minutes until the potatoes are just tender.
- Meanwhile, combine all the persillade ingredients in a bowl, seasoning to taste.
- Set aside until ready to serve.
- Combine the cream and mustard, then stir into the pan.
- Arrange the salmon fillets in the pan, pressing them down gently between the vegetables.
- Cover and simmer for a further 5 minutes.
- Remove the lid, add the peas and cook, uncovered, for a final 2-3 minutes until the peas are heated through.
- Adjust the seasonings to taste.
- Divide the stew between shallow bowls, then spoon over a little of the persillade sauce.
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