Ingredients
- 1 tbsp olive oil
- 1 leek, thinly sliced
- 250ml chicken or fish stock
- 100g crème fraîche
- 140g frozen peas
- 140g frozen broad beans
- 4 skinless salmon fillets
- small bunch chives, snipped
- mash, to serve
Method
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Heat the oil in a large, deep frying pan with a lid. Cook the leek for 5-10 mins until soft but not coloured, then pour in the stock. Simmer for a few mins until reduced slightly then add the crème fraîche and season. Cook for 1 min more.
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Tip in the peas and beans, nestle in the salmon fillets, then turn down to a simmer and cover. Cook for 12-15 mins, depending on the thickness of the salmon, until cooked through. Sprinkle on the chives and serve with mashed potato, if you like.