Salmon with New Potatoes, Flageolet Beans, and Parsley Sauce
By Cook ExpressEasy-peasy inspiration for after-work meals and simple entertaining.Time and servings
Ingredients
9 total- 1 tbsp of plain flour
- 400 g of can flageolet beans, drained and rinsed
- 300 ml of milk
- 150 ml of double cream
- 1 handful of fresh curly parsley, very finely chopped
- 1 handful of fresh dill, finely chopped
- 350 g of baked salmon, sliced or flaked into chunks
- 675 g of new potatoes
- 1 knob of of butter
Method
3 stepsStep 1
Cook the potatoes in a pan of boiling salted water for 15–20 minutes until soft. Drain, and set aside to keep warm.
Step 2
Meanwhile, melt the butter in a pan over a low heat. Remove from the heat, and stir in the flour with a wooden spoon. Add a little of the milk, and beat until smooth. Return the pan to the heat, and continue adding the milk, and then the cream, a little at a time, stirring constantly. Simmer for 5–8 minutes, then use a balloon whisk to get rid of any lumps. Remove from the heat, season well with salt and black pepper, and stir through the parsley.
Step 3
Put the beans in a pan, and gently heat through. Season if you like, and stir through the dill. Serve the leftover salmon on a platter or individual plates with the flageolet beans and new potatoes on the side, and the parsley sauce spooned over the salmon and potatoes.