As the weather turns colder, many people crave comforting yet healthy meals. Mary Berry’s ‘one-pot wonder’ salmon dinner delivers on both counts, making it a perfect choice for a midweek dinner. This recipe, featured in her cookbook ‘Simple Comforts,’ is ready in just 20 minutes from scratch, and Berry herself describes it as “so easy to make, yet impressive, this is a really healthy meal for the family.”
For those who aren’t fans of fennel, Berry offers a simple substitution: a thinly sliced leek. You can also replace the salmon with pink trout if you prefer. This recipe is ideal for anyone looking for a quick and homecooked meal, and with everything cooked in one pan, you’ll save time on washing up.
Here’s how to make Mary Berry’s salmon hot pot:
Ingredients:
* Four (125g) salmon fillets
* Three large banana shallots
* One fennel bulb
* 150ml white wine
* 200ml full-fat crème fraîche
* A squeeze of fresh lemon juice
* Two tablespoons chopped parsley
* A bag of peas
* A large knob of butter
* Salt and pepper
Instructions:
1. Melt the butter in a pan over low heat. Slice the shallots and fennel, and add them to the pan. Cook over high heat for two to three minutes.
2. Lower the heat, cover the pan with a lid, and continue cooking for eight to 10 minutes until the shallots and fennel are tender.
3. Pour the wine into the pan and bring to a boil. Reduce the liquid by half, then stir in the crème fraîche and bring to a boil again.
4. Season the mixture with salt and pepper.
5. Cut each salmon fillet in half lengthwise to create eight thin strips. Place the strips in a single layer in the sauce.
6. Cover the pan and simmer for four minutes until the salmon is almost cooked.
7. Add the peas, pushing them under the sauce, and cook for three more minutes.
8. Stir in the lemon juice, sprinkle with parsley, and your salmon hot pot is ready to serve.
This dish pairs beautifully with rice, mashed potatoes, or a good chunk of crusty bread. Enjoy!
