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Pan-Fried Salmon, Pea Velouté, Roast Asparagus & Hasselback Potatoes

Pan-Fried Salmon, Pea Velouté, Roast Asparagus & Hasselback Potatoes

Rating
5rating out of 5

(182 reviews from our customers)

Prep Time

40 min

Cuisine

French

This elegant dish combines the sweetness of our garden peas with succulent pan-fried salmon. You'll make a pea velouté, a classic French velvety sauce that's a staple of fine restaurants around the world. Once you've learned this simple technique, the sky's the limit! (Gluten-free, suitable for coeliacs).

Prep Time

40 min

Cuisine

French

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Shallot
2 shallots
Cornish clotted cream
40g Cornish clotted cream †
Pea Shoots
50g pea shoots
Waxy potatoes re-sized
400g waxy potatoes
British Asparagus2
120g asparagus spears
Garden peas
80g garden peas
vegetable stock cube (new5/18)
1/2 vegetable stock cube †
salmon fillets skinless
2 x 110g salmon fillets (skinless) †
flaked almonds
1 bag of flaked almonds †
You Will Need
Food processor, non-stick pan, butter, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 shallot
  • 1 pot of Cornish clotted cream (40g)<span class="strong">†</span>
  • 50g pea shoots
  • 400g waxy potatoes
  • 120g asparagus spears
  • 80g garden peas
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 2 x 110g salmon fillets (skinless)<span class="strong">†</span>
  • 1 bag of flaked almonds (15g)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 536 kJ
128 kcal
2564 kJ
614 kcal
Fat
of which saturates
7.3 g
2.5 g
35.1 g
12.1 g
Carbohydrate
of which sugars
8.5 g
1.4 g
40.7 g
6.5 g
Fibre 1.5 g 7.2 g
Protein 7 g 33.5 g
Salt 0.53 g 2.52 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 shallot
shallot
1 pot of Cornish clotted cream (40g)
Cornish cow's milk (100%)
50g pea shoots
pea shoots
400g waxy potatoes
potato
120g asparagus spears
Asparagus
80g garden peas
garden peas (100%)
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
2 x 110g salmon fillets (skinless)
salmon (fish)(100%)
1 bag of flaked almonds (15g)
almond (NUT)
Allergens
  • Allergens highlighted by † (milk, celery, fish, nut)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Pan-Fried Salmon, Pea Velouté, Roast Asparagus & Hasselback Potatoes

Preheat the oven and prepare the potatoes

Set the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6. Boil a kettle.

Cut narrow slices (about the width of a pound coin) into the waxy potatoes, making sure not to cut all the way down to the base – these are your hasselback potatoes.

Tip: rest the potatoes on to a wooden spoon when cutting, it will prevent you from cutting all the way through the potato!

2 Pan-Fried Salmon, Pea Velouté, Roast Asparagus & Hasselback Potatoes

Roast your hasselback potatoes

Add the hasselback potatoes to a baking tray (use tin foil to avoid mess!), drizzle each with olive oil and season with salt and pepper.

Put the tray in the oven for 35-40 minutes or until they're tender and starting to crisp.

3 Pan-Fried Salmon, Pea Velouté, Roast Asparagus & Hasselback Potatoes

Cook the peas and pea shoots

Add the garden peas to a pot, cover them with boiled water (just enough to cover them) with a pinch of salt, bring to the boil over a high heat and cook for 3-4 minutes or until they're tender.

Once the peas are tender, add most of the pea shoots (save a small handful for garnish!) and cook for 30 seconds or until wilted.

Once wilted, drain and set aside. Reserve the pan for step 5.

4 Pan-Fried Salmon, Pea Velouté, Roast Asparagus & Hasselback Potatoes

Prepare the shallots and stock

Re-boil a kettle.

Peel and finely chop the shallots.

Dissolve the 1/2 [1] vegetable stock cube in 50ml [75ml] boiled water.

 

5 Pan-Fried Salmon, Pea Velouté, Roast Asparagus & Hasselback Potatoes

Make the pea velouté

Return the pot to a medium heat with 20g [40g] butter. Once melted, add the chopped shallot and cook for 2-3 minutes or until softened.

Once softened, add the vegetable stock and clotted cream and cook for 1-2 minutes further or until starting to thicken.

Add the drained peaspea shoots and creamy stock to a food processor and blend until smooth.

6 Pan-Fried Salmon, Pea Velouté, Roast Asparagus & Hasselback Potatoes

Cook the asparagus and toast the almonds

Once the potatoes are almost cooked, add the asparagus spears to the tray with a drizzle of olive oil and a pinch of salt.

Return the tray to the oven for 5-8 minutes or until the asparagus is tender with a slight bite.

Add the flaked almonds to a separate baking tray and put the tray in the oven for 3-4 minutes or until lightly toasted. 

7 Pan-Fried Salmon, Pea Velouté, Roast Asparagus & Hasselback Potatoes

Cook the salmon fillets

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat.

Season the salmon fillets with a pinch of salt.

Once hot, add the salmon fillets and cook for 2-3 minutes on each side or until cooked through.

Tip: your fish is cooked when it turns opaque and flakes easily.

8

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Serve up!

Return the pea velouté to the pot over a medium-low heat and cook for 1-2 minutes or until warmed through.

Serve the pan-fried salmon over the pea velouté with the hasselback potatoes and asparagus to the side.

Tip: spread the velouté with the back of a spoon for fancy presentation!

Garnish with the toasted almonds and the remaining pea shoots and enjoy!

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