Pan fried Label Rouge Scottish salmon with herb and bean cream sauce
(Serves 4) :
- 400 g Label Rouge Scottish salmon fillets
- 400 g fresh green beans
- 15 cl low fat single cream
- 10 cl vegetable stock
- 2 chervil leaves
- 1 small bunch flat-leaved parsley
- 2 dstsps olive oil
- salt, ground pepper
Preparation : 20 min
Cooking : 15 min
Top and tail the beans. Boil for 7-8 minutes in salted water so that they are still crunchy. Drain and refresh in cold water.
Boil the vegetable stock for 3 minutes in a pan. Add the cream, salt and pepper and boil for 5 minutes to thicken the sauce. Add the chopped herbs to the sauce.
Cut the salmon into cubes and fry in olive oil over a high heat for 2 to 3 minutes with salt and pepper.
Heat the beans in a pan with the cream sauce, add salmon cubes and serve immediately.