Saumon-Haricots


Pan fried Label Rouge Scottish salmon with herb and bean cream sauce 


(Serves 4):

  • 400 g Label Rouge Scottish salmon fillets
  • 400 g fresh green beans
  • 15 cl low fat single cream
  • 10 cl vegetable stock
  • 2 chervil leaves
  • 1 small bunch flat-leaved parsley
  • 2 dstsps olive oil
  • salt, ground pepper


Preparation: 20 min
Cooking: 15 min


Top and tail the beans.  Boil for 7-8 minutes in salted water so that they are still crunchy.  Drain and refresh in cold water.  
Boil the vegetable stock for 3 minutes in a pan.  Add the cream, salt and pepper and boil for 5 minutes to thicken the sauce.  Add the chopped herbs to the sauce.  
Cut the salmon into cubes and fry in olive oil over a high heat for 2 to 3 minutes with salt and pepper.
Heat the beans in a pan with the cream sauce, add salmon cubes and serve immediately.