Mary Berry has a one-pot salmon meal that combines the delicious flaky fish with light and fragrant fennel.
This recipe, which serves 4, marries powerful flavours with a creamy wine sauce that makes it super comforting and perfect for a family dinner.
A large knob of butter
3 large banana shallots, sliced
1 fennel bulb, core removed, thinly sliced
150ml (5fl oz) white wine
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200ml (7fl oz) full-fat crème fraîche
4 x 125g (4½oz) thin, centre-cut salmon fillets, skinned, each cut in half lengthways to make 8 thin strips
100g (4oz) frozen petits pois, defrosted
A squeeze of fresh lemon juice
2 tbsp chopped parsley
Salt and freshly ground black pepper
Heat the butter in a large, wide-based pan over a low flame until melted. Introduce the shallots and fennel, sautéing vigorously for approximately 2-3 minutes. Reduce the heat, lid the pan, and let it simmer gently for 8-10 minutes until soft.
Pour in the wine, allowing it to simmer until reduced by half. Incorporate the crème fraîche, bringing it to a boil.
Season with salt and pepper, then arrange the salmon strips in the sauce in a single layer.
Cover and let it gently simmer for about 4 minutes until the salmon is almost cooked.
Introduce the peas, ensuring they're submerged in the sauce, and continue to cook for approximately 3 minutes.
Stir in the lemon juice, adjust seasoning, and garnish with parsley. Serve alongside rice, mashed potato, grains, or crusty bread.
2024-05-08T08:49:22Z dg43tfdfdgfd