Mary Berry’s recipes make cooking a load easier as she has a range of one-pot meal ideas.
From her sausage hotpot that’s full of flavour to her tasty all-in-one beef and mushroom stew recipe, you’re sure to find a great dish for your evening meal.
According to Mary, this salmon dish is “so easy to make, yet impressive” and is also a “really healthy meal” for the family.
For those not keen on fennel, they could use a thinly sliced medium leek instead, and the salmon can be replaced with pink trout.
This recipe comes from Mary’s cookbook Simple Comforts and can be whipped up in 20 minutes.
Ingredients
A large knob of butter
Three large banana shallots, sliced
One fennel bulb, core removed, thinly sliced
150ml white wine
200ml full-fat creme fraiche
Four 125g thin, centre-cut salmon fillets, skinned, each cut in half lengthways to make eight thin strips
100g frozen petit pois, defrosted
A squeeze of fresh lemon juice
Two tablespoons chopped parsley
Salt and freshly ground black pepper
Method
Start by melting the butter in a large, wide-based pan over a gentle heat and add the shallots and fennel before frying over a high heat for about two to three minutes.
Lower the heat, cover the pan with a lid and continue to cook for about eight to 10 minutes until tender.
Next, pour in the wine and boil to reduce by half, then stir in the creme fraiche and bring to the boil.
Season with salt and pepper, then place the salmon strips in a single layer in the sauce.
Cover the pan and simmer gently for about four minutes until the salmon is nearly cooked.
After, add the peas, push them under the sauce, and continue to cook for about three minutes.
Finish off by stirring in the lemon juice, checking the seasoning and sprinkling with parsley.
Serve the creamy salmon with the sauce and some rice, mashed potato, grains or crusty bread.
