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- Salmon with New Potatoes, Flageolet…
- 675g new potatoes
- 1 knob of butter
- 1 tbsp plain flour
- 300ml milk
- 150ml double cream
- 1 handful fresh curly parsley, very finely chopped
- 400g can flageolet beans, drained and rinsed
- 1 handful fresh dill, finely chopped
- 350g baked salmon, sliced or flaked into chunks
Cook the potatoes in a pan of boiling salted water for 15–20 minutes until soft. Drain, and set aside to keep warm.
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.
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.
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