- A 500g bag of potatoes
- 2 salmon fillets
- 1½ tsp China 5 spice
- A 227g pot of soured cream
- A handful of tarragon, leaves only
- 1 lemon
- A head of broccoli
- A handful of flat leaf parsley, leaves only
- Sea salt and freshly ground pepper
- 1½ tbsp olive oil
- Large pan
- Colander
- Bowl
- A couple of baking trays
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Bring a pan of salted water to the boil. Scrub the potatoes and slice them into chips. Add them to the pan and simmer for 5 mins. Drain well.
- 2.
Tip the chips into a bowl. Add a pinch of sea salt and 1 tbsp oil. Toss to coat. Spread out on a baking tray. Bake in the oven for 30-35 mins, turning halfway through, till golden and tender.
- 3.
Meanwhile, brush another baking tray with ½ tbsp oil. Lay the salmon fillets on the tray. Sprinkle ½ tsp of the China 5 spice over each fillet and gently rub in. Set aside to marinate for 10 mins.
- 4.
Spoon the soured cream into a bowl. Finely chop the tarragon leaves. Finely zest the lemon. Add both to the soured cream. Slice the lemon into wedges. Season the soured cream with a little black pepper and stir in ½ tsp of the China 5 spice.
- 5.
Slide the salmon into the oven on the shelf above the chips. Bake for 10-15 mins till the salmon is cooked through and dark pink.
- 6.
Break the broccoli into small florets. Roughly chop the parsley leaves. Fill the potato pan with water and bring to the boil.
- 7.
Chuck the broccoli florets into the pan. Simmer, uncovered, for 5 mins till tender and bright green. Drain well. Serve the salmon with the broccoli, chips and spoonfuls of the herby soured cream sauce.
- Tip
Five star
Add a pinch of leftover China 5 spice to chopped plums with a spoonful of honey. Gently poach for a few mins till they’re just ready to collapse. Serve with yogurt for a seriously good pud.