About this recipe:An Easter recipe to celebrate the return of spring and to please the taste buds! It does justice to spring's favourite vegetables, asparagus and broad beans.
400g asparagus, peeled and cut into 6 to 8cm lengths
150g broad beans, shelled
1 tablespoon olive oil
900g salmon fillet, cubed
1 large onion, minced
500g mushrooms, halved, then thinly sliced
6 tablespoons plain flour
1 chicken stock cube, dissolved in 300ml boiling water
450g cream cheese
1/2 lemon, zested
salt and pepper to taste
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Method Prep:1hr › Cook:15min › Ready in:1hr15min
Cook the asparagus in simmering water until the flesh is tender, about 10 minutes. Remove the asparagus and plunge into a bowl of very cold water.
Add the shelled broad beans to the simmering water, and cook until they rise to the surface, about 2 minutes. Remove; plunge the broad beans into cold water. When cool enough to handle, peel the beans.
Heat a frying pan with the olive oil over medium-high heat. Add the salmon and cook and stir until the salmon is lightly browned, about 3 minutes. Stir in the onion, and cook until translucent, about 3 minutes. Stir in the broad beans and mushrooms, and cook until mushrooms begin to brown, an additional 3 minutes. Set aside.
Cut the stems of the asparagus into pieces, reserving the tips for garnish. Add the stem pieces to the salmon mixture.
Melt the butter in a saucepan over low heat and whisk in the flour. Whisk in the chicken stock, stir in cream cheese, and cook and stir until smooth. Add the salmon mixture and lemon zest, and cook over low heat until reduced. Season with salt and pepper.
Meanwhile, brown the asparagus tips in a frying pan, adding salt to taste. Use to garnish the stew.
Place the stew into soup plates, and dress with the asparagus tips. Serve immediately.