Beef Rump in Lemony Garlic Chive Butter
with roast potatoes and broccoli
Flaky fried salmon is basted in lemony, herby, garlicky butter in this simple but delicious recipe. Filling golden roast potatoes add a satiating element to this Omega-rich dish.
Tags:
Calorie Smart
•Protein Rich
Allergens:
Mustard
The quantities provided above are averages only.
Total Time45 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
600 grams
Potatoes
5 grams
Chives
1 unit(s)
Garlic
½ unit(s)
Lemon
1 unit(s)
Broccoli
1 sachet(s)
Paprika
(Contains Mustard)
250 grams
Beef Rump
Not included in your delivery
1 tbsp
Butter
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)2407 kJ
Energy (kcal)575 kcal
Fat21.8 g
of which saturates10.3 g
Carbohydrate64.4 g
of which sugars6 g
Dietary Fiber0 g
Protein39 g
Cholesterol0 mg
Salt1.06 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Grater
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm chunks (no need to peel).
- Pop the potatoes onto a lined baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
2
- Meanwhile, roughly chop the chives (use scissors if you prefer).
- Zest half a lemon (per 2P). Chop into quarters.
- Peel and grate the garlic (or use a garlic press).
- Trim the tip of the broccoli. Chop head into small florets and stem into 2cm pieces.
3
- Pop the broccoli onto a separate lined baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the potatoes have been in the oven for 15-20 mins, pop the broccoli onto the middle shelf.
- Roast until the edges are crispy and slightly charred, 10-15 mins.
4
- Meanwhile, place a pan over high heat with a drizzle of oil.
- Season the salmon with salt and pepper.
- Carefully place the salmon into the pan, skin-side down. IMPORTANT: Wash hands and equipment after handling raw fish.
- Cook, skin-side down, for 4-5 mins.
- Turn over and cook for 3-4 mins on the other side.
NOTE: Swapping to beef rump? Add to the hot pan, season as instructed and fry until cooked to your liking, 1-6 mins on each side.
5
- Add the chives, paprika, garlic and 1 tbsp butter (per 2P) to the pan.
- Squeeze in the juice of two lemon wedges (per 2P).
- Cook, continuously spooning the chive butter sauce over the fish, for 1-2 mins. IMPORTANT: Fish is cooked when opaque in the middle.
- Once cooked, remove the pan from the heat.
6
- When everything is ready, plate up the salmon with the roasted broccoli and potatoes alongside.
- Spoon the melted buttery chive sauce from the pan over the fish.
- Sprinkle with the lemon zest to finish.
- Serve with any remaining lemon wedges for squeezing over.
