Braised salmon and spring vegetables with crème fraîche and chives
Preparationtime
4-5 hours
Portions
4 people
Requirements
- 2 large carrots, peeled and coarsely chopped in 1 cm cubes
- 2 large onions, peeled and finely chopped
- 1 medium sweet potato (225 g), peeled and cut into 1 cm cubes
- 15 new small potatoes, cut lengthways
- 100 g frozen peas
- 100 g green beans, in 2 cm pieces
- 6 tablespoons olive oil
- 1 organic vegetable stock cube
- 4 tablespoons soy sauce
- 4 tablespoons chopped fresh tarragon
- 300 g salmon, skinless and cut into 2 cm cubes
- 4 tablespoons chopped fresh chives
- Salt and freshly ground black pepper
Preparation
Put all the vegetables, the olive oil, the bouillon cube and the soy sauce in an ordinary pan and heat briefly, season if necessary. Pour the ingredients into the slow-cooker and put the lid on the pan.
Let the food cook for 4 to 5 hours on setting LOW or 2 to 3 hours on setting HIGH. Stir the pan every now and then with a spoon intended for this purpose. After 4 hours, add the tarragon and the cubes of salmon and stir well. Turn the temperature to HIGH and put the lid back on. Cook for a further 30-40 minutes or until the salmon is al dente. Do not overcook. Finally, remove the inner dish from the Crock-Pot slow-cooker and stir in the crème fraîche and chives.
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