Belgian Style Salmon in Parsley & Caper Meunière Sauce
with Frites and Ribboned Cucumber Garden Salad
- Fish
- Sulphites
Inspired by a Belgian-Flemish favourite, this cod dish is served with Meunière sauce - a combination of butter, lemon, parsley and capers. Meunière actually translates to "in the style of the miller's wife", referring to how the fish is usually dusted in flour.
Ingredients
450 grams
Potatoes
½ unit(s)
Lemon
1 bunch(es)
Flat Leaf Parsley
1 unit(s)
Baby Cucumber
2 unit(s)
Garlic Clove
15 grams
Capers**
200 grams
Salmon Fillets
(Contains: Fish)
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
50 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
½ tsp
Sugar for the Sauce
2 tbsp
Water for the Sauce
40 grams
Butter
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide frites (no need to peel).
Pop the frites 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, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, zest and cut the lemon into wedges. Roughly chop the parsley (stalks and all).
Trim the cucumber. Use a peeler to peel long ribbons down the length of the cucumber, stopping at the seeds.
Peel and grate the garlic (or use a garlic press). Roughly chop the capers.
Lay the salmon onto a lined baking tray.
When the oven is hot, roast on the middle shelf until the fish is cooked, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
While the salmon bakes, in a medium bowl, combine the cider vinegar with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set aside for now.
Pop a small saucepan on medium heat (no oil).
Add the butter (see pantry for amount) to the pan. Once melted, gently simmer the butter until it starts to foam.
Continue cooking until brown specks appear and it smells nutty and biscuit-like, 3-4 mins - you've made brown butter!
Lower the heat and add the capers and garlic to the brown butter. Stir-fry, 1 min.
Add a pinch of lemon zest, sugar and water for the sauce (see pantry for both amounts). Stir vigorously.
Stir in a squeeze of lemon juice and half the parsley and remove from the heat. Cover with a lid to keep warm.
When everything's ready, add the cucumber and baby leaves to the cider vinegar dressing and toss together. TIP: Don't add the leaves too early or they'll go soggy.
Share the salmon fillets between your serving plates.
Spoon over the caper meunière sauce.
Serve the cucumber salad and frites alongside with mayo (see pantry for amount) for dipping.
