| Braised Salmon and Spring Vegetables with Crème Fraiche and Chives |
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| Written by Clare Royals, 2008 | |
 Serves 4 Preparation time: 20 minutes Slow cooker setting: Low Cooking time: 4-5 hours 2 large carrots, peeled and cut into 1cm cubes 2 large onions, peeled and chopped finely 1 medium sweet potato (225g) peeled and cut into 1cm cubes 15 baby new potatoes cut in half lengthways 100g (3 1/2 oz) frozen peas 100g (3 1/2 oz) green beans chopped into 2cm pieces 6 tbsp olive oil 1 vegetable stock cube 4 tbsp soy sauce 4 tbsp chopped fresh tarragon 300g (10 1/2oz) salmon, skinned and cut into 2cm cubes 200g (7oz) crème fraiche 4 tbsp chopped fresh chives salt and freshly ground black pepper Place all the vegetables, olive oil, stock cube and soy sauce into the stoneware. Season and warm on the hob. Once warmed, place into the heating base and put on the lid. Cook on Low for 4 hours, stirring occasionally. Or cook on High setting for 2-3 hours. At the 4-hour mark, add the tarragon and cubed salmon and stir well. Turn up the heat to High and place the lid back on. Cook for a further 30-40 minutes or until the salmon is just cooked. Do not overcook. Finally remove the stoneware from the heating base and stir in the crème fraiche and chives. |
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