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Salmon fillet with bubble & squeak
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480g pack 4 Scottish salmon fillets
500g Maris Piper or King Edward potatoes, peeled and cut into small chunks
100g Brussels sprouts, very thinly sliced
225g Essential Pea & Bean Mix
100g Essential Bramley Apple Sauce
2 tsp Maille Traditional Dijon Mustard
Several sprigs tarragon, leaves only
2 tsp clear honey
1. Preheat the grill to high. Line a baking tray with foil and lay the salmon fillets on it, skinside up, and dot with 5g of the butter. Cook the potatoes in a saucepan of boiling, lightly salted water for 12-15 minutes until tender. Add the Brussels sprouts and pea and bean mix and cook for 3 minutes. Drain thoroughly, return to the pan and mash with another 10g of the butter.
2. Meanwhile, grill the salmon for 10 minutes, turning the fillets halfway through, until cooked through and opaque. Combine the apple sauce, mustard, tarragon and honey in a small bowl. 3 Melt the remaining butter in a nonstick frying pan, add the mashed bubble and squeak mixture and cook for about 5 minutes, turning once with a fish slice when the potatoes are slightly crisped on the underside. Spoon onto plates and top with the salmon. Serve with the apple sauce.
Cook’s tip This recipe also works well using most other fish, particularly oily varieties such as mackerel or even ready-cooked smoked mackerel fillets. Follow the pack instructions for cooking.
Typical values per serving:
1355mg omega 3/1 of your 5 a day/ gluten free/high in omega 3
This recipe was first published in Thu Jan 27 13:35:00 GMT 2022.
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