Salmon In Anisette Cream With Mashed Potatoes - cooking recipe

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

Preparation

Cook the potatoes in boiling salted water for 20 mins. Drain and keep warm.
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.
Heat the oil in a frying pan and cook the salmon for 5 mins, turning. Season with salt and black pepper.
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.
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.