Juicy salmon with a brioche crust and creamy leeks. What’s not to love?!
✔️100g frozen / tinned broad beans
✔️2 brioche rolls
✔️2 tbsp chopped parsley
✔️1 tbsp chopped fresh thyme
✔️4 salmon fillets
✔️3 tbsp white wine
✔️200ml crème fraîche
✔️1 heaped tbsp wholegrain mustard
✔️juice of one lime plus extra wedges to serve
Finely chop the leeks and fry them for 10 minutes in half the butter, stirring occasionally and season with salt and pepper. Stir in the beans and continue to cook for 1 minute.
Meanwhile, melt the remaining butter. Place the brioche in a food processor with the herbs and salt and pepper and process into rough crumbs. Add the melted butter and continue to blend for 1 minute. Press the mixture on to the top of each salmon fillet.
Place the salmon on an oven tray and cook at 200° / 180° fan for 8 minutes or until cooked through.
Meanwhile, add the white wine to the leeks, bring to the boil then bubble to reduce to almost nothing. Stir in the crème fraîche and mustard. Squeeze the lime juice over the salmon and serve with the leeks.