Vegetable Ragout with Salmon and Jacket Potatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g potato (s)
- 4 egg (s)
- 250 g carrot (s)
- 300 ml vegetable stock
- 200 g peas, frozen
- 1 tablespoon butter
- 1 tablespoon flour
- 200 ml cream
- 1 bunch parsley
- 1 bunch chives
- 1 teaspoon curry or mustard
- 350 g salmon
- Salt and pepper, whiter
Print Recipe
Pin Recipe Instructions
- Wash the potatoes and cook in the skin for 25 minutes. Boil the eggs hard in 8 minutes. Peel the carrots, cut into sticks and simmer in the vegetable stock for 3 minutes. Add the peas and cook for another 2 minutes. Melt the butter in a second saucepan and sweat the flour in it, add the stock and the vegetables, stir well; Pour in the cream and bring to the boil. Then add the diced salmon and leave to stand for 5 minutes.
- Finely chop the herbs and add to the salmon vegetables. Season to taste with salt, white pepper and curry or mustard. Drain and peel the potatoes and eggs. Quarter the potatoes, halve the eggs and serve with the sauce.
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