200 grams
Salmon
(Contains Fish)
1 pack(s)
Breadcrumbs
(Contains Wheat)
65 grams
Creme Fraiche
(Contains Milk)
2 unit(s)
Garlic
2 sachet(s)
Mayo
(Contains Egg, Mustard)
500 grams
Baby Potatoes
1 sachet(s)
Vegetable Stock
10 grams
Hazelnuts
(Contains Hazelnuts May be present Sesame, Cereals containing gluten, Peanut)
½ sachet(s)
Italian Herbs
75 grams
Green Beans
1 unit(s)
Carrot
to taste
Water
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Butter
Preheat your oven to 220°C/200°C fan/gas mark 7.
Boil a large pot of salted water for the potatoes. TIP: If you’re in a hurry you can boil the water in your kettle.
Halve the baby potatoes (quarter larger potatoes). Peel and grate the garlic (or use a garlic press).
When boiling, add the potatoes to the water, lower the heat to medium and cook until fork tender, 15-20 mins. Once cooked, reserve 50ml of the water (double for 4p), drain the potatoes and put them in a separate bowl.
Meanwhile, finely bash or chop the hazelnuts.
In a bowl mix breadcrumbs, chopped hazelnuts, salt and pepper. Pat the salmon with kitchen paper.
Arrange the fillets, skin-side down, on a lined baking tray.
IMPORTANT: Wash hands and equipment after handling raw fish.
Spread a thin layer of mayo over the tops of the salmon fillets.
Spoon equal amounts of the breadcrumb mix onto each fillet. Press down firmly with the back of the spoon to ensure it adheres.
Drizzle oil over the crumbed salmon and bake in the middle of the oven until the fish is cooked through and the breadcrumbs are golden, 15-20 mins. IMPORTANT: Salmon is cooked when opaque in the middle.
When the potatoes are cooked, return the pot to a medium-high heat with a knob of butter. Once hot, fry off the garlic and half the Italian herbs for 30 secs. Add the drained potatoes, stock, creme fraiche and reserved water. Bring to a simmer for 2-5 mins until the sauce is reduced and creamy and season to taste with salt and pepper, if required. Add a splash of water, if required to loosen the creamy sauce.
Boil a pot of salted water for the veggies.
Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Trim and halve the green beans.
Once boiling, add the beans and carrot and cook until just tender, 4-6 mins. Drain in a colander, then return to the pot. Season with oil, salt and pepper.
Divide the boiled veggies and hazelnut crumbed salmon between plates. Serve the creamy potatoes alongside.