Salmon and Potato Bake Add/Read Comments
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Oven to 180C/Fan160/G4.
Boil the potatoes, cut into 3mm slices (like mine are anywhere near 3mm!) and boil for 2 - 3 minutes. Drain. Heat a little olive oil in a pan and gently fry the red onion, sliced, for 5 minutes then stir in1 tbsp plain flour. Season.
Wilt a few handfuls of spinach in a pan then squeese out any excess liquid. BUtter an ovenproof dish and build layers of potato, onion and flakes of 3 salmon fillets, then the spinach and end with a layer of potato. Pour over 200ml double cream and top with grated Gruyere.
Bake for 20-30 minutes until golden and bubbling. And so says Delicious magazine.
Serve with any dry white wine. In my case a superb Rhone white, specifically Alain Voge 'Fleur de Crussol' 2007 Saint-Peray (an oak aged Marsanne).
Maryann let me know that all fish-related recipes are welcome to her Seven Fishes event; this entry duly entered.
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Comments
If you want you can send this over to us for our 7 fishes Christmas eve feast. You can win a beautiful gift basket filled with Italian goodies.
Your dish looks so good :)
Scribbled down by: maryann on December 14, 2008 3:19 PM
this one looks so good. Really very tempting and delicious! The recipe is so simple and still so full of flavours. I'll surely make it. Thanks!
Scribbled down by: PG on December 15, 2008 1:19 PM
Mmmm, looks like my kind of dish, and (except for the Gruyere), these are things you will almost always find in my fridge...
Scribbled down by: Jeanne on December 17, 2008 4:28 PM