salmon with brioche crust and creamy leeks

700g leeks
50g butter
75g frozen broad beans
2 small brioche rolls or about 75g brioche loaf
2 level tbsp chopped parsley
1 level tbsp chopped fresh thyme
4 salmon fillets each weighing about 175g
2 tbsp white wine
200g tub creme fraiche
1 level tsp wholegrain mustard
one lime

Melt half the butter in a wide saucepan. Place the brioche in a food processor with the herbs and process into rough crumbs.
Add the melted butter and continue to blend for 1 minute.
Press the mixture on to the top of each salmon fillet.
Place the salmon on a baking sheet and cook on the bottom runners of the roasting ovenfor 7 to 8 minutes or until cooked through.
Meanwhile finely chop the leeks.
Melt the remaining butter in the pan; fry the leeks on the simmering plate for 10 minutes stirring occasionally.
Stir in the beans.
Continue to cook for 1 minute.
Add the white wine to the leeks and bang to the boll then bubble on the boiling plate to reduce to almost nothing.
Stir in the creme fraiche and mustard. Squeeze the lime juice over the salmon and serve with the leeks.

Using reducedfat creme fraiche reduces the calories to 575 cals per serving. This dish is particularly suitable for a casual kitchen supper so you can keep an eye on the creamy leeks while they cook. Pop the fish in the ovenas you sit down to your starte

Serves 4

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