Classic Quiche Lorraine
A crisp, golden classic quiche lorraine with a rich savoury filling — ideal for a comforting supper.
Salmon in White Wine
Salmon in White Wine combines tender salmon pieces with a silky white wine cream sauce.
It is served with green beans and baby potatoes for a simple, comforting plate.
Ingredients
- 120 ml Dry White Wine
- 1 Shallot finely diced
- 200 ml Double cream
- 250 g Baby Potatoes halved
- 1 clove Garlic minced
- 1 tsp Lemon Juice
- 20 g Butter
- 150 g Green beans trimmed
- White Pepper, to taste
- Salt, to taste
- 320 g Salmon Fillet cubed
Method
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- Boil the baby potatoes in salted water until tender, then drain.
- Steam or boil the green beans until just cooked and still bright.
- Melt butter in a saucepan and soften the shallot for 2–3 minutes.
- Add garlic and cook for 30 seconds, then pour in the white wine.
- Simmer for 2–3 minutes to reduce slightly.
- Stir in the cream and cook gently until the sauce thickens.
- Add the salmon cubes and poach in the sauce for 4–5 minutes until just cooked.
- Season with salt, white pepper and lemon juice, then serve with beans and potatoes.
Notes
Keep the heat low so the sauce stays smooth and the salmon remains tender.
A dry white wine gives the cleanest flavour in this sauce.
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