Salmon in Creamy Mustard Sauce

Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes. Chop the potatoes into 2cm chunks (peel first if you prefer).

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

Meanwhile, lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper and sprinkle over the mixed herbs. 

When the oven is hot, roast the salmon on the middle shelf until cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

VALIDATE

While everything cooks, heat a small saucepan on medium heat. Add the creme fraiche, vegetable stock paste and wholegrain mustard.

Bring to a boil then lower the heat and simmer until thickened, 2-3 mins. Once thickened, stir in the cheese until melted then remove from the heat.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. 

When the veg have finished roasting, drizzle over the honey (see pantry for amount) and toss to glaze.