Truly enjoyed this and I reckon it would work perfectly with chicken or pork medallions. I happened to have salmon fillet and it was delicious.
Simply sauté finely chopped shallots with a little garlic in butter. Throw in lots of fresh spinach and wilt. Add a drained can of butterbeans along with about 50ml of vegetable stock and white wine. Simmer then roughly mash. Add a generous splash of cream, seasoning, chopped parsley, grated nutmeg and lemon zest. Reheat then top with whatever you fancy.
Really tasty and completely effortless!
My salmon fillet was simply pan fried with olive oil, seasoning and a few chilli flakes. Topped with a little butter and lemon slice. I’ll definitely be making this again very soon!