Salmon in Creamy Lime Sauce with Blistered Capers
with cheesy potato-parsley root gratin & broccoliniCalories
:
1069 kcalProtein
:
49.6g proteinTotal
:
35 minutesDifficulty
:
EasySpecial Ingredient
Allergens:
- Vis
- Melk (inclusief lactose)
Chef's Finest is a selection of exclusive recipes just for HelloFresh Premium customers. This week, enjoy delicious salmon and parsley root: a refined combination that brings delicate and earthy flavours together.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
100 g
Potatoes
1 pinch
Nutmeg
10 g
Capers
100 g
Broccolini
1 piece
Salmon fillet
(Contains: Vis)
100 milliliters
Heavy cream
(Contains: Melk (inclusief lactose))
25 g
Grated aged Gouda
(Contains: Melk (inclusief lactose))
5 g
Fresh chives, dill & flat leaf parsley
1.5 piece
Parsley root
½ piece
Lime
Not included in your delivery
1.5 tablespoon
Olive oil
1 teaspoon
Mustard
¼ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Energy (kJ)4473 kJ
Calories1069 kcal
Fat65.3 g
Saturated Fat24.6 g
Carbohydrate38.8 g
Sugar7.1 g
Dietary Fiber8.6 g
Protein49.6 g
Salt1.6 g
Potassium1334 mg
Calcium222.3 mg
Iron9.8 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.
Cooking Steps
1
- Preheat the oven to 210°C and boil plenty of water in a pot or saucepan. Grease a small oven dish with olive oil.
- Wash or peel the potatoes and the parsley root, then slice both into rounds of 1cm thickness.
- Boil both for 8 minutes, then drain.
- Return both to the pot and crumble in the stock cube (see pantry for amount).
2
- Grate a pinch of nutmeg as preferred directly into the pot, then add the mustard and half of the cream.
- Season to taste with salt and pepper, then mix carefully to combine.
- Transfer to the oven dish and scatter over the cheese.
- Bake in the oven for 12 - 14 minutes until golden-brown.
3
- Heat a drizzle of olive oil in a deep frying pan over high heat. Fry the capers for 4 - 5 minutes, covered.
- Transfer to a plate lined with kitchen paper and set aside.
- Heat a drizzle of olive oil in the same pan over medium-high heat and fry the broccolini for 4 - 6 minutes.
- Deglaze with a splash of water and fry for 4 - 5 more minutes, covered.
4
- Zest the lime and cut it into wedges.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the fish for 2 - 3 minutes on its skin, then flip and fry for 1 - 2 more minutes.
- Add the rest of the cream, half of the lime zest and the juice of 1 lime wedge per person.
- Bring to a boil, then lower the heat and cook for 1 - 3 minutes.
5
- Finely chop the fresh herbs, being sure to keep them separate.
- Add the dill and the chives to the creamy lime sauce, then season to taste with salt and pepper.
- Add the rest of the lime zest to the broccolini. Season to taste with salt and pepper.
6
- Serve the fish with the broccolini and the gratin alongside.
- Pour the creamy lime sauce over the fish and the broccolini.
- Garnish the fish with the capers and garnish the gratin with the parsley.
- Serve any remaining lime wedges alongside.
