Salmon in Creamy Peppercorn Sauce
with mash and roasted carrots
Traditionally paired with steaks, peppercorn sauce also goes amazingly with succulent chicken, as it appears in this recipe.
Tags:
Protein Rich
•Family Friendly
Allergens:
Pesce
•Gerste
•Hvede
•Milk
•Senf
The quantities provided above are averages only.
Total40 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
2 unit(s)
Carrot
600 grams
Potatoes
200 grams
Salmon
1 unit(s)
Garlic
1 sachet(s)
Cracked Black Pepper
1 sachet(s)
Chicken Stock
110 grams
Creme Fraiche
½ sachet(s)
Mustard
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
to taste
Milk (Optional)
Nutrition Values
Energy (kJ)2814 kJ
Energy (kcal)672 kcal
Fat31.7 g
of which saturates11.9 g
Carbohydrate66.6 g
of which sugars11 g
Dietary Fiber0.4 g
Protein30 g
Cholesterol80 mg
Salt0.9 g
Potassium0.4 mg
Calcium7 mg
Iron0.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
•Potato Masher
•Colander
•Pot with Lid
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a large pot of salted water for the potatoes.
- Chop the potatoes into 2cm chunks (peeling optional).
- Add the potatoes to the boiling water and cook until fork tender, 12-18 mins.
- Once cooked, drain in a colander and return to the pot, off the heat. Add a knob of butter and a splash of milk or water.
- Mash until smooth. Season with salt and pepper. Cover to keep warm.
2
- Lay the chicken onto a lined baking tray.
- Drizzle with oil and season with salt and pepper.
- Roast the chicken on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink
NOTE: Swapping to salmon? Season as instructed, place on a lined baking tray and cook for 10-15 mins.
3
- Peel and grate the garlic (or use a garlic press)
- Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
- Pop the carrots onto a separate lined baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the middle shelf until tender, 20-25 mins. Turn the tray halfway through.
4
- When the chicken has 5 mins left to cook, place a pan over medium heat with a drizzle of oil.
- Once hot, add the garlic and cracked black pepper. Cook until fragrant, 1 min.
5
- Stir through the creme fraiche, half a mustard sachet (per 2P), and stock. Bring to the boil, then remove from the heat.
- When everything's ready, cut the chicken widthways into 2cm thick slices.
6
- Share the sliced chicken between your plates.
- Spoon over the peppercorn sauce (reheat first if needed. Add a splash of water if it's a little thick).
- Serve the mash and carrots alongside.
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