Mary Berry's Salmon and Fennel One-pot Wonder
So easy to make, yet impressive, this is a really healthy meal for the family. If you’re not keen on fennel you could use a thinly sliced medium leek instead, and you could also replace the salmon with pink trout.
Catch all of your favourite recipes from Mary's new series, Simple Comforts, here.
|a large knob of butter|
|3||large banana shallots, sliced|
|1||fennel bulb, core removed, thinly sliced|
|150ml (5fl oz)||white wine|
|200ml (7fl oz)||full-fat crème fraîche|
|4 x 125g (4½ oz)||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|
Melt the butter in a large, wide-based pan over a gentle heat. Add the shallots and fennel and fry over a high heat for about 2–3 minutes.
Lower the heat, cover the pan with a lid and continue to cook for about 8–10 minutes until tender.
Pour in the wine and boil to reduce by half, then stir in the crème fraîche and bring to the boil. Season with salt and pepper, then place the salmon strips in a single layer in the sauce.
Cover the pan and simmer gently for about 4 minutes until the salmon is nearly cooked.
Add the peas, pushing them under the sauce, and continue to cook for about 3 minutes. Stir in the lemon juice, check the seasoning and sprinkle with parsley.
Serve with the sauce and some rice, mashed potato, grains or crusty bread.
Get your copy of Mary Berry's essential new guide to comfort cooking, with over 120 delicious, foolproof recipes: