Search Over 15,000 Recipes

Advanced Search

Ingredients

Exclude

Cuisine
Collections
Chef Name
Show Name

Recipes from: Celebrity Chefs
Member Chefs
Both
Recipes must have: Video Photo

Creamy Salmon with Purple Sprouting Broccoli

Recipe by Richard Phillips

Pin It

This is the kind of fish recipe that you can cook for friends without breaking sweat. Salmon is perfect for this but you can also use cod, haddock or halibut.

Serves 1

Ingredients

1 x piece of salmon (scaled, and boned, and skin left on)
4- 5 pieces of purple sprouting broccoli
1 x chicken stock cube
250ml / 9 fl oz water
10g / ¼ oz butter

For the sauce

3 shallots (sliced)
150ml / 5 fl oz / ¼ pint white wine
150ml / 5 fl oz / ¼ pint fish stock
3 tarragon stalks (keep the leaves to finish the sauce at the end)
½ lemon
1 bay leaf
200ml / 7 fl oz double cream

To serve

Sauteed or boiled potatoes

Measurement Conversion Calculator

Method

In a pre-heated pan, place a little olive oil, then place the salmon fillet skin side down, and cook for 2-3 minutes, then turn and add a knob of butter and cook for a further 2 minutes.
Bring to the boil the water, stock and butter, season, then add the broccoli and cook until tender.
For the sauce place a knob of butter into a sauce pan. And cook the shallots (without colouring them) until tender, add the white wine, tarragon stalks, bay leaf and reduce by half.
Add the stock and cream and reduce to a sauce consistency, pass through a sieve and then add some diced tarragon to finish.
To serve place some sautéed potatoes into the centre of the plate, place the salmon on top skin side up, drape the broccoli over the salmon, then drizzle the tarragon sauce around.

No Rating

Notes & Tips

Chef's tip
If you wanted to give your sauce a cappuccino effect by making it frothy, all you need to do is reduce the sauce less so that it is not too hot then add a knob of butter at then end using a hand blender to froth it up.