Leek & Salmon Stew
with butter rice
Ingredients
200 grams
Salmon
(Contains Fish)
1 unit(s)
Leek
1 unit(s)
Carrot
2 sachet(s)
Vegetable Stock
(Contains Celery)
110 grams
Creme Fraiche
(Contains Milk)
150 grams
Rice
1 unit(s)
Lemon
5 grams
Thyme
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
to taste
Butter
Nutrition Values
Utensils
Instructions
Pour 300ml cold salted water and a knob of butter (double for 4p) into a medium pot with a tight-fitting lid.
Stir in the rice and bring to the boil. Once boiling, lower the heat to medium, cover, and cook for 10 mins. Remove from the heat. Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice.
Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
Place a pan over medium-high heat with a drizzle of oil. Add the carrot and leek and cook until softened, 4-5 mins. Season with salt and pepper.
Pick the thyme leaves and discard the stalks.
Add the thyme, vegetable stock and 100ml water (double for 4p) to the veggies. Cover and simmer for 4-6 mins.
- Meanwhile, remove the skin from the salmon.
- Cut the fish into 2cm cubes.
- IMPORTANT: Wash hands and equipment after handling raw fish.
After the veggies are cooked, pour the creme fraiche into the pan and mix well. Spread the salmon cubes over the stew. Cover and cook for another 4-5 mins. Season to taste with salt and pepper.
IMPORTANT: Fish is cooked when opaque in the middle.
Cut the lemon into quarters.
Divide the rice between plates. Top with the leek and salmon stew. Give a squeeze of lemon juice and serve remaining lemon quarters by the side.
