December 13, 2008

Salmon and Potato Bake

By Andrew In Recipes
From the freezer some salmon fillets and spinach. From the ever-so-trendy basket a red onion and a few potaotes, while the fridge relinquished a pot of double cream and a lump of Gruyere. Damn lucky really as that was exactly the ingredients required. Anyone would have thought I had shown forsight and engaged in a little pre-shopping planning (ie writing a list). Far from it. Sheer fluke.

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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3 Comments
  1. maryann December 14, 2008

    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 :)

  2. PG December 15, 2008

    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!

  3. Jeanne December 17, 2008

    Mmmm, looks like my kind of dish, and (except for the Gruyere), these are things you will almost always find in my fridge…

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