Roasted Salmon and Veg, Potatoes and Dill Hollandaise
with Apple, Pecan Turnovers and Swirled Salted Caramel Creme Fraiche
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
350 grams
Salad Potatoes
2 unit(s)
Salmon Fillets
(Contains Fish)
250 grams
Cooked Beetroot
150 grams
Tenderstem Broccoli
½ bunch(es)
Dill
100 grams
Hollandaise Sauce
(Contains Milk, Egg, Mustard)
½ pack(s)
Puff Pastry Sheet
(Contains Cereals containing gluten)
1.5 unit(s)
Apple
25 grams
Pecan Nut Halves
(Contains Nuts May contain Sesame, Nuts, Peanut)
75 grams
Creme Fraiche
(Contains Milk)
40 grams
Salted Caramel Sauce
(Contains Milk)
Not included in your delivery
6 tsp
Sugar
½ tbsp
Plain Flour
Nutritional information
Utensils
Instructions
The apple and pecan turnovers will take 20-25 mins to bake and 10-15 mins to assemble. For ease, get them assembled first before starting the main (see steps 7 and 8) and place them in the fridge until ready to bake.
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray.
Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Lay the salmon fillets, skin-side down onto one side of another tray lined with baking paper. IMPORTANT: Wash your hands and equipment after handling raw fish.
Quarter the beetroot and half any thick broccoli stems.
Place the tenderstem and beetroot on the other side. Drizzle with some oil and season with salt and pepper.
Roughly chop the dill (see ingredients for amount) (stalks and all). Place the dill into a small saucepan with the hollandaise. Set aside.
Roast the salmon and veg on the middle shelf until cooked through, 13-15 mins. IMPORTANT: The salmon is cooked when opaque in the middle.
When the potatoes, salmon, beetroot and tenderstem have a few minutes cooking time left, place the hollandaise dill sauce on a medium heat. Stir together and heat until piping hot, 2-3 mins.
Share the salmon between your plates and drizzle over the dill hollandaise.
Serve the potatoes and veg alongside.
Enjoy!
Preheat your oven to 240°C/220°C fan/gas mark 9. Remove the puff pastry from your fridge.
Peel, quarter, core and finely chop the apple into 1cm chunks (see ingredients for amount). Roughly chop the pecans.
Toss the apples with a pinch of salt, the pecans, sugar and flour (see ingredients for both amounts).
Cut the puff pastry (see ingredients for amount) into equal-sized rectangles (1 per person).
Spoon the apple filling onto one half of each rectangle leaving a 1cm border free along the edges.
Dampen the edges of the pastry with a little water, then fold the top half of the pastry over the filling to enclose it. Gently press the edges down with the back of a fork to tightly seal the turnovers on the 3 open sides. Using a knife, make a small slit in the top of the pastry.
Transfer the turnovers onto a line baking tray.
Bake the turnovers on the top shelf of your oven until the pastry is golden, 20-25 mins.
Meanwhile, pop the creme fraiche and salted caramel into a small bowl. Stir a few times until swirled, do not overmix.
Once baked, serve the turnovers with a drizzle of the swirled salted caramel creme fraiche (careful, they're very hot!).
