Salmon And Spinach Rosti Bake
Total Time: 1 hr 10 mins
Preparation Time: 40 mins
Cook Time: 30 mins
Ingredients
- Servings: 6
- 2 medium waxy potatoes, unpeeled
- 1 tablespoon olive oil, plus extra for drizzling
- 1 large onion, sliced
- 2 garlic cloves, crushed
- 225 g baby spinach
- 600 g salmon fillets, skinned, boned and halved lengthways (about 4)
- 284 ml double cream
- 1 finely grated lemon, zest of
- of chopped fresh dill or parsley
Recipe
- 1 parboil the potatoes for 8 minutes, then drain and set aside to cool. dry the pan and return to medium heat, adding the oil. saute the onion for about 7 minutes, stirring, until softened. add the garlic, cook for 1 minute, then add the spinace and cook, stirring until just wilted down. tip into a deep 1/3 litre baking dish and spread the mixture across the base.
- 2 pre-heat the oven to 220*c. place the salmon strips neatly in 1 layer across the spinach mixture. in a bowl, mix the cream, lemon zest and dill or parsley, seasoning well. pour all over the salmon and spinach and onion base.
- 3 remove the peel from the potatoes with your fingers, and coarsely grate the potatoes directly onto the creamy salmon in a craggy layer. drizzle with a little olive oil, season to taste and place on a baking sheet. bake for 30 minuttes, or until it's bubbling and the potato is a deep golden brown and crispy.
- 4 serve with steamed fine green beans.
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