Pan fried Label Rouge Scottish salmon with herb and bean cream sauce

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.