Poached Salmon With Leek, Courgette & Butternut Squash

August 9, 2017

 

I'm not a big fan of fish. I can just about stand white fish and I quite like prawns and scallops. But oily fish turns me right off. The smell. The taste. It's just altogether too fishy for words. However, I know it's really good for you, so I'm trying to make more of an effort to serve it to the little dude.

 

I've already tied him with cod, which he enjoyed, so I thought it was about time I bit the bullet and cooked up some salmon.

 

I went for a small piece of wild salmon and asked the fishmonger to remove all the bones and skin.

 

And I must admit, even for someone who despises salmon, this was actually quite nice!

 

 

1 piece of salmon (I used wild Alaskan)

2 potatoes, peeled and diced

1/2 a small courgette, diced

1/2 a small leek, diced

1/2 clove of garlic, crushed

a small handful of butternut squash, peeled and diced

Milk

Baby veg stock cube

sprinkle of cheddar cheese, grated

small knob of unsalted butter

 

First, poach the salmon in a pan and cover with milk. Leave it to simmer for about 5 minutes, or until the flesh is fully cooked. Then remove and flake into desired size pieces.

 

Keep the milk aside.

 

Put on the spuds and the butternut squash to boil in a new pan.

 

Sauté the leek, garlic and courgette in a pan with a small bit of olive oil. Once softened, add in the parboiled butternut squash.

 

Pour over the milk and crumble in 1/2 a baby veg stock cube and allow to simmer gently.

 

Add in the cheese and allow to thicken. I whizzed the mixture at this point to bring it together and get rid of the huge lumps.

 

Add the flaked fish into the whizzed sauce.

 

Mash the cooked spuds and add in the butter.

 

Serve with the salmon.

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