Oven-Baked Salmon and Dill Hollandaise
with Apple and Pecan Turnovers Dessert
- Fish
- Milk
- Egg
- Mustard
- Cereals containing gluten
- Wheat
- Nuts
- Pecan Nuts
- Milk
- May contain traces of allergens
- Pistachio nuts
- Almonds
- Cashew nuts
- Sesame
- Nuts
- Peanut
- Brazil nuts
- Hazelnuts
- Macadamia Nuts
Ingredients
350 grams
Salad Potatoes
250 grams
Cooked Beetroot
150 grams
Tenderstem® Broccoli
200 grams
Salmon Fillets
(Contains: Fish)
½ bunch(es)
Dill
100 grams
Hollandaise Sauce
(Contains: Milk, Egg, Mustard)
½ pack(s)
Puff Pastry Sheet
(Contains: Cereals containing gluten, Wheat May contain traces of: Milk)
1.5 unit(s)
Apple
25 grams
Pecan Nut Halves
(Contains: Nuts, Pecan Nuts May contain traces of: Pistachio nuts, Almonds, Cashew nuts, Sesame, Nuts, Peanut, Brazil nuts, Hazelnuts, Macadamia Nuts)
75 grams
Creme Fraiche
(Contains: Milk)
40 grams
Salted Caramel Sauce
(Contains: Milk)
Not included in your delivery
6 tsp
Sugar
½ tbsp
Plain Flour
Nutritional information
Utensils
Instructions
The apple and pecan turnovers will take 10-15 mins to assemble and 20-25 mins to bake. For ease, assemble them first (steps 1 & 2) before starting the main and put them in the fridge until ready to bake. Pop them in the oven and follow step 3 once dinner has been served.
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Pop the potatoes 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, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Lay the salmon fillets, skin-side down, onto one side of a lined baking tray. IMPORTANT: Wash your hands and equipment after handling raw fish.
Quarter the beetroot and halve any thick broccoli stems lengthways.
Place the Tenderstem® and beetroot on the other side of the baking tray. Drizzle with oil and season with salt and pepper.
Roast the salmon and veg on the middle shelf until cooked through, 13-15 mins. IMPORTANT: The salmon is cooked when opaque in the middle.
Meanwhile, roughly chop the dill (stalks and all, see ingredients for amount). Place the dill into a small saucepan with the hollandaise. Set aside.
When a few mins of roasting time remain, place the saucepan of hollandaise on medium heat.
Stir together and heat until piping hot, 2-3 mins.
When ready, plate up the salmon with the mini roast potatoes and veg alongside.
Spoon the dill hollandaise over the salmon to finish.
Enjoy!
Preheat your oven to 240°C/220°C fan/gas mark 9. Remove the puff pastry from your fridge.
Peel, quarter, core and finely chop the apple into 1cm chunks (see ingredients for amount). Roughly chop the pecans.
In a large bowl, toss the apples and pecans with the sugar, flour (see pantry for both amounts) and a pinch of salt.
Cut the puff pastry (see ingredients for amount) into equal-sized rectangles (1 per person).
Spoon the apple filling onto one half of each rectangle, leaving a 1cm border along the edges. Dampen the edges with a little water, then fold the top half of the pastry over the filling to enclose it.
Gently press the edges down with the back of a fork to tightly seal the 3 open sides. Using a knife, make a small slit in the top of the pastry.
Transfer the turnovers to a lined baking tray.
When ready, bake your turnovers on the top shelf of your oven until the pastry is golden, 20-25 mins.
Meanwhile, pop the creme fraiche and salted caramel into a small bowl. Stir a few times until swirled - don't overmix!
Serve your apple turnovers with a spoonful of the swirled salted caramel creme fraiche (careful, they're hot!).
Enjoy!
