Panko-Crusted Salmon with Smashed Roseval Potatoes
with pomegranate, creamy chive sauce & almond-studded green beans
MISE EN PLACE
Earlier in the day:
- Boil the potatoes
- Make the creamy chive sauce
20 - 25 minutes before serving:
- Roast the potatoes
- Prepare and bake the salmon
- Boil the green beans
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
250 g
Roseval potatoes
400 g
Salmon fillet
(Contains Fish)
1 piece
Garlic
200 g
Green beans
¼ piece
Pomegranate
½ piece
Lemon
1 sprig
Fresh rosemary
10 g
Fresh flat leaf parsley & chives
10 g
Shaved almonds
(Contains Almonds May be present Peanuts, Tree nuts, Sesame)
15 g
Panko breadcrumbs
(Contains Wheat)
1 sachet(s)
Middle Eastern spice mix
100 milliliters
Heavy cream
(Contains Milk)
25 g
Lemon mayonnaise with black pepper
(Contains Egg, Mustard, Soy)
Not included in your delivery
½ tablespoon
Extra virgin olive oil
30 g
[Plant-based] butter
1 tablespoon
Olive oil
½ tablespoon
Flour
50 milliliters
Low sodium vegetable stock
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
You can prepare some elements in advance. See the 'mise en place' information on the front of the recipe card.
- Preheat the oven to 200°C. Boil plenty of salted water in a pot for the potatoes.
- Cut any larger potatoes in half. Parboil the potatoes for 10 - 12 minutes, then drain and set aside.
- Discard the rosemary stalk and finely chop the leaves. Crush or mince the garlic.
- In a small bowl, combine the olive oil with the rosemary and garlic.
- Transfer the potatoes to a parchment-lined baking sheet. Gently crush the potatoes using a glass or potato masher.
- Drizzle with the rosemary oil and season with salt and pepper. Roast in the oven for around 20 minutes until golden-brown and crispy.
- Meanwhile, finely chop the parsley and chives, being sure to keep them separate.
- Cut the lemon into six wedges.
- Pat the salmon dry with kitchen paper and transfer to a parchment-lined baking sheet. Season to taste with salt and pepper.
- In a bowl, combine the panko with the Middle Eastern spices and the extra virgin olive oil.
- Spread the panko mixture over the salmon.
- Bake the salmon in the oven (see below for the exact cooking time).
400g: 15 - 19 minutes
600g: 20 - 24 minutes
800g: 25 - 28 minutes
- Discard the tips of the green beans and transfer to a pot or saucepan.
- Cover with a shallow layer of water, then add a pinch of salt.
- Bring to the boil and allow to cook gently for 4 - 6 minutes. Drain and rinse under cold water, then return to the pan.
- Meanwhile, roll the pomegranate over the countertop so as to release the seeds, then cut it open and scoop them out.
- Prepare the stock.
- Melt half of the butter in a saucepan over medium-high heat.
- Add the flour and fry for 1 minute until fragrant, then add the cream and the stock. Mix well to combine, then simmer gently for 3 - 5 minutes.
- Shortly before serving, add the chives and the juice of 1 - 2 lemon wedges per person. Season to taste with salt and pepper.
- Shortly before serving, add the shaved almonds and the rest of the butter to the green beans. Fry for 2 - 3 minutes over high heat, then transfer to a serving dish. Garnish with half of the parsley.
- Serve the potatoes with the lemon mayonnaise.
- Garnish the salmon with the pomegranate and the rest of the parsley.
- Serve the creamy chive sauce alongside.