Braised Regal Salmon Escalopes on winter mash with creamy broad beans

Ingredients (Serves 2)

250g Regal Salmon Fresh Cuts escalopes

300mls fish or chicken stock

150mls white wine

Winter mash:

2 parsnips, peeled and chopped

2 gold kumara, peeled and chopped

salt and freshly ground black pepper

25g butter

Creamy broad beans:

300g broad beans, fresh or frozen, pods and outer casings removed

pinch cinnamon

1 tablespoon butter

2 tablespoons crème fraiche

Method

Preheat the oven to 200°C/400°F. In a shallow roasting dish with a lid, place the fish stock and white

wine. Heat the dish in the oven until the liquids are simmering, about 15 minutes. Add the escalopes to

the simmering liquids. Return to oven and cook covered for 10 minutes, until the salmon is opaque and

firm.

Meanwhile, in a pot with boiling water cook the parsnips and kumara, for about 15 minutes, until

tender. Mash with a potato masher adding the butter as you go. Season to taste with salt and pepper.

Bring a pot of water to the boil and drop the fresh or frozen broad beans in to cook. Cook for about 10

minutes, until the beans start to go pulpy. Drain well. Return to the saucepan with cinnamon, second

measure of butter and crème fraiche. Season to taste. Heat through until beans start to get a little pulpy.

Remove from heat to serve.

Serve salmon escalopes a top the mash with broad beans on the side. Garnish with crispy parsnip chips.