Salmon Stew with Sugar Snaps with mustard and ginger
250 grams of salmon fillet
350 grams baby potatoes
250 grams sugar snaps
250 ml cooking cream
1 (fish) stock tablet
2 tsp coarse mustard
1 thumb of ginger
This stew is made in a jiffy and is full of flavour. The combination of salmon, sugar snaps, mustard and ginger is delicious.
Cut the potatoes in half and cook them al dente. Drain them and leave them to cool down. Remove the 'strings' from the sugar snaps.
Make the creamy sauce. Clean and chop a thumb of ginger. In a casserole dish, heat the cooking cream with the (fish) stock cube, chopped ginger and mustard. Season with coarsely ground pepper and a pinch of salt.
Cut the salmon into equal pieces and add to the stew. Also add the sugar snaps, carrot strips and the potatoes. Allow the stew to simmer slowly on a moderate heat with the lid on the pan. Do not stir too much or you will break the salmon.
Garnish with finely chopped fresh dill just before serving.