Spring is such a lovely time for fresh ingredients, encapsulated by greens like peas and broad beans. It’s broad beans with pretty much everything in our house at the minute. Serve with steamed new potatoes or mash.
Wine Suggestion: We went with a fresh Chablis that had a similar Spring vitality to the food; a Domaine Gueguen from 2015 which had hints of white flowers and smokiness with green apple skins. It was crisp with a wonderful chalky, flinty, limestone character – a good match.
Salmon with greens & crème fraîche – serves 4
- 1 tbsp olive oil
- 1 leek, thinly sliced
- 250ml chicken stock or fish stock
- 100g crème fraîche
- 140g frozen peas
- 140g frozen broad beans
- 4 skinless salmon fillets
- small bunch of chives, snipped
Heat the oil in a deep frying pan with a lid. Cook the leek until soft but not coloured, about 5-10 minutes. Pour in the stock and simmer until reduced slightly, then add the crème fraîche and season. Cook for another minute.
Add the peas and beans, then gently add the salmon fillets, nestling them in amongst the veg. Turn down to a simmer, then cover and cook for 12-15 minutes or until cooked through. Sprinkle with chives and serve with mash or steamed new potatoes.
(Original recipe from BBC Good Food)
Jono & Jules do food & wine 
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