Braised Regal Salmon Loins on winter mash with creamy broad beans
Submitted by: Regal Salmon
- 250g Regal Salmon Fresh Cuts loins
- 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
- 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 salmon loins 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.
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