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).
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.5 g||7.2 g|
|Protein||7 g||33.5 g|
|Salt||0.53 g||2.52 g|
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.
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!
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.
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.
Prepare the shallots and stock
Re-boil a kettle.
Peel and finely chop the shallots.
Dissolve the 1/2  vegetable stock cube in 50ml [75ml] boiled water.
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 peas, pea shoots and creamy stock to a food processor and blend until smooth.
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.
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.
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!