Salmon with Samphire & Beurre Blanc
with lemon, fennel & mashed potatoes
In this luxurious fish dish, you'll combine tender salmon fillet with crunchy samphire. To keep it fresh, serve with lemon wedges on the side.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Salmon fillet
(Contains Fish)
200 g
Potatoes
½ piece
Yellow carrot
½ piece
Fennel
1 piece
Garlic
½ piece
Onion
25 g
Samphire
½ piece
Lemon
40 g
Beurre blanc
(Contains Fish, Milk, Celery, Wheat)
Not included in your delivery
50 milliliters
Water
¾ tablespoon
[Plant-based] butter
½ teaspoon
Mustard
½ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. Quarter the fennel and remove the tough core. Set aside the fennel fronds to use later as garnish. Cut the fennel into wedges, then transfer to an oven dish. Pour in the water and crumble in half of the stock cube (see pantry for amounts). Cover with aluminium foil and then bake in the oven for 20 - 25 minutes.
Peel or thoroughly wash the potatoes and carrot, then cut both into rough pieces. Transfer to a pot or saucepan and submerge with water, then crumble in the rest of the stock cube. Boil for 12 - 15 minutes, then reserve a small amount of the cooking liquid before draining and setting aside.
Cut the onion into half rings and thinly slice the garlic. Cut the lemon into six wedges. Melt a third of the butter in a frying pan over medium-high heat. Fry the samphire with the onion and garlic for 3 - 5 minutes, then deglaze with the juice of one lemon wedge per person. Turn off the heat and set aside, covered.
Meanwhile, melt another third of the butter in a frying pan over medium-high heat. Pat the salmon dry with kitchen paper. Fry the salmon on its skin for 2 - 3 minutes, then flip and fry for 2 more minutes. Season with salt and pepper, then remove from the pan and set aside under aluminium foil.
Place the same frying pan over low heat and heat the beurre blanc for 2 - 3 minutes. Meanwhile, mash the potatoes and carrots with the rest of the butter and a splash of the reserved cooking liquid. Stir in the mustard and then season to taste with salt and pepper.
Serve the mash and fennel on plates. Top with the salmon and the samphire. Drizzle with the beurre blanc and garnish with the reserved fennel fronds. Serve with the rest of the lemon wedges.