Salmon In Anisette Cream With Mashed Potatoes

Name: Salmon In Anisette Cream With Mashed Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 lbs starchy potatoes, peeled and halved; 1 tbsp white wine vinegar; 3 tbsp flour; 1 1/2 lbs parsnips, peeled and halved; 1 tbsp oil; 1 1/2 lbs skinless salmon fillet, cut into cubes; 4 tbsp butter; 1 None onion, peeled and diced; 2/3 cup dry white wine; 1/2 cup whipping cream; 4 oz frozen peas; 1 None red chili pepper, cut into rings; 3 sprigs fresh dill, a little reserved for garnish, the remainder finely chopped; 1 None lemon, zested; 1 tbsp Pernod or other anisette liqueur; 1 cup low-fat milk; None pinch freshly grated nutmeg

Servings: persons

2 1/4 lbs starchy potatoes, peeled and halved
1 tbsp white wine vinegar
3 tbsp flour
1 1/2 lbs parsnips, peeled and halved
1 tbsp oil
1 1/2 lbs skinless salmon fillet, cut into cubes
4 tbsp butter
1 None onion, peeled and diced
2/3 cup dry white wine
1/2 cup whipping cream
4 oz frozen peas
1 None red chili pepper, cut into rings
3 sprigs fresh dill, a little reserved for garnish, the remainder finely chopped
1 None lemon, zested
1 tbsp Pernod or other anisette liqueur
1 cup low-fat milk
None pinch freshly grated nutmeg

1
Cook the potatoes in boiling salted water for 20 mins. Drain and keep warm.
2
Fill a large bowl with cold water. Stir in the vinegar and 2 tbsp flour, then add the parsnips. Bring a saucepan of salted water to a boil. Remove the parsnips from the bowl, cut into diagonal slices and cook in the boiling water for 10 mins. Drain and set aside.
3
Heat the oil in a frying pan and cook the salmon for 5 mins, turning. Season with salt and black pepper.
4
To make the stew, melt 1 tbsp butter in a saucepan and saute the onion for 2 mins. Stir in 1 tbsp flour and cook for 1 min. Add the wine, cream and 2 cups water, stirring constantly. Add the peas and simmer for 5 mins, stirring constantly. Add the chili pepper, dill, lemon zest, Pernod, if using, and parsnips. Season with salt and black pepper. Stir in the salmon.
5
For the mashed potatoes, heat the milk and remaining butter in a saucepan. Add to the potatoes and mash. Season with salt and nutmeg. Spoon onto plates with the salmon stew and garnish with dill.

913

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 1/4 lbs starchy potatoes, peeled and halved, 1 tbsp white wine vinegar, 3 tbsp flour, 1 1/2 lbs parsnips, peeled and halved, and more.

Yes, Salmon In Anisette Cream With Mashed Potatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!