I had some friends over for dinner last week and decided to make a version of a recipe I recently saw with salmon, creme fraiche, and greens. I added tarragon, fennel, shallots, and garlic scapes to my version. For a side, I made crispy roasted potatoes with garlic. The potatoes were great because they soaked up the amazing sauce. It was delicious! I will definitely be making this again.
Ingredients: (adapted from BBC Good Food)
4 skinless salmon filets
1 fennel bulb, sliced thin
2-3 garlic scapes, chopped
1 shallot, thinly sliced
1.5 cups chicken stock (or broth)
8-10 fava bean pods, beans blanched and skins removed
3 tablespoons fresh chopped tarragon
1/2 cup crème fraîche
Pinch red pepper flakes
Salt and pepper, to taste
Crispy Roasted Potatoes:
3 Yukon potatoes, sliced very thin
3 garlic cloves, sliced thin
Salt and pepper
If you’re making the potatoes, start with those as they need a while to bake. Preheat the oven to 350 degrees. Thinly slice the potatoes and layer them vertically in a baking dish. You may need to play around with how best to fit them in the dish depending on size. Add the garlic in between most of the potato slices, then mix some salt and pepper into a little bowl of olive oil, and brush well onto the potatoes. Bake in the oven for 1.5 hours, or until crispy and browned. If needed brush with a little more olive oil toward the end.
Now for the salmon. In a large skillet, saute the fennel, garlic scapes, and shallot in some olive oil until softened. Add the chicken stock and tarragon and let simmer for a few minutes. Next, add the crème fraîche, salt, and pepper. Cook for another minute or so, then nestle the salmon and fava beans into the pan, cover, and simmer for 15 minutes or until the fish is cooked through. Every couple of minutes spoon some of the sauce over the fish. Serve right away with potatoes on the side.