SALMON AND SPINACH CRISPY BAKE
SERVES 4 – 0.5 BITES INGREDIENTS
600g potatoes, peeled
Baby spinach leaves
400g skinned salmon fillets, cut into large chunks
A bunch of chives, finely chopped
A handful of dill, chopped
Salt and ground black pepper Low-cal spray oil
Steamed broccoli or green beans to serve
WHITE SAUCE:
4 tbsp cornflour
600ml skimmed milk
4 tbsp fat-free fromage frais A pinch of ground nutmeg Grated zest of 1 lemon
Salt and ground black pepper
METHOD
Preheat the oven to 200°C, gas mark 6. Cook the potatoes in a pan of boiling salted water for about 10 mins until just tender but still firm. Drain and cool, then cut lengthwise into thin slices. Put the spinach in a bowl and pour some boiling water over it. Tip into a colander and drain well, pressing out the excess water. Arrange the spinach and salmon in an ovenproof baking dish. Sprinkle with the herbs.
To make the white sauce, blend the cornflour and a little milk to a smooth paste. Heat the remaining milk in a pan and as soon as it starts to boil, reduce the heat and stir in the cornflour mixture. Cook gently, stirring, until the sauce is thick and smooth and coats the back of the spoon. Remove from the heat and stir in the fromage frais, nutmeg and lemon zest. Season to taste.
Pour the sauce over the salmon and spinach. Cover with overlapping slices of potato right up to the edges of the dish. Spray lightly with oil. Bake in the oven for about 30 mins until the salmon is cooked through, the sauce is bubbling and the potatoes are golden brown and crisp. Serve with broccoli or green beans.