Poached Salmon with Beurre Blanc
with baby potatoes, dill & capers
A white wine reduction plus a generous amount of butter makes the perfect beurre blanc. This creamy and tangy sauce is especially delicious with fish!
Tags:
Family
Allergens:
Fish
•Milk
•Celery
•Wheat
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time25 minutes
Cooking Time25 minutes
DifficultyMedium
Ingredients
Serving amount
200 g
Green beans
200 g
Baby potatoes
½ piece
Lemon
½ piece
Red onion
5 g
Fresh dill
(May be present Celery)
½ piece
Garlic
10 g
Capers
50 g
Beurre blanc
(Contains Fish, Milk, Celery, Wheat)
1 piece
Salmon fillet
(Contains Fish)
Not included in your delivery
1 teaspoon
Mustard
¼ piece
Low sodium fish or vegetable stock cube
1 tablespoon
[Plant-based] butter
1 tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3568 kJ
Calories853 kcal
Fat54.6 g
Saturated Fat16.7 g
Carbohydrate48.5 g
Sugar8.1 g
Dietary Fiber18.8 g
Protein35.9 g
Salt2.2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Pan with Lid
•Lidded saucepan
•Saucepan
Cooking Steps
1
- Boil plenty of water in a pot or saucepan for the baby potatoes. Halve any larger baby potatoes and then cook for 12 - 15 minutes until al dente.
- Finely chop the onion.
- Trim the ends off of the green beans and transfer to another pot or saucepan. Fill the pot with a shallow layer of water, add a pinch of salt and cover with the lid. Bring to a boil and allow the green beans to simmer for 8 - 10 minutes.
- Drain both the potatoes and the green beans and set aside, uncovered.
2
- Cut half of the lemon into wedges and then slice the rest. Finely chop the dill.
- Fill a saucepan with enough water to cover the salmon, then add the stock cube and the lemon slices, as well as half each of the dill and onion.
- Bring to a gentle boil, then transfer the salmon to the saucepan and cover with the lid.
- Poach the salmon for 2 minutes, then remove the pan from the heat and allow to rest for 5 minutes so as to allow the salmon to continue cooking, still covered.
3
- Melt the butter in a saucepan over low heat. Add the beurre blanc and heat for 4 - 6 minutes.
- Stir regularly so as to prevent the sauce from sticking to the bottom of the pan. Season to taste with salt and pepper.
- Meanwhile, crush or mince the garlic. Stir the garlic into the green beans.
- Add the mustard and the rest of the onion to the baby potatoes and toss well to combine. Season both to taste with salt and pepper.
4
- Serve the poached salmon with the lemon wedges.
- Top with the beurre blanc, then garnish with the capers and the rest of the dill.
- Serve the green beans, baby potatoes and mayonnaise alongside.