I made this on a night when I couldn’t really be arsed with dinner and we didn’t have much except a few potatoes and some Tesco salmon fillet but it turned out lush. Only one pan required and doesn’t take long.
For 2:
2 shallots or half an onion
A few new or smallish potatoes
A leek, if you have one
A selection of green things - I used mainly frozen peas, spinach and wild garlic
A knob of butter and splosh of white wine
Half a litre of stock
A big slug of cream
A heaped tsp Dijon mustard
2 portions of salmon fillet
A little Parmesan
Finely chop the shallot, slice the leek thinly, and cut the potatoes into pound coin thick slices. In a wide shallowish pan gently sweat the shallot in the butter, a little olive oil and pinch of salt for a minute or 2 then add the leek for another few minutes if you’re using one.
Add the wine, turn up the heat and cook for a minute before stirring through the potatoes. Add enough stock so most of the potatoes are submerged, cover with a lid or roasting tray, bring to the boil, then simmer gently for 5-10 minutes to begin softening the potatoes.
Now add the other veg and cream, season again, and lay the salmon fillets on top of everything then cover and cook on a very low heat for about 4-7 minutes depending on the thickness of your fish. Add more stock if necessary but you want it rich so not too soupy. The fish will steam on top of all the lovely veg. Check after 3 minutes, the fish should be fairly firm but still a little pink in the middle. When it’s done lift the fillets off and leave to rest. Stir in the mustard and a fine grating of Parmesan and have a taste for seasoning. You might want a bit more mustard or squeeze of lemon.
Serve in big bowls and eat on the sofa with a spoon. Scatter a few chopped herbs on top or the flowers from wild garlic 🌱