Creamy salmon and potato casse­role

Landscape (UK) - - In The Garden -

Serves 4

4 x 130g salmon fil­lets 700g pota­toes, peeled and sliced thinly length­ways 1 tbsp olive oil 1 tbsp but­ter 1 gar­lic clove, peeled and crushed 1 onion, peeled and chopped 4 large leeks, trimmed and sliced 1 tbsp corn­flour 250ml milk 100ml sin­gle cream 100g spinach 2 tbsp chopped flat-leaf pars­ley 100g Caer­philly cheese sea salt and black pep­per Place the sliced pota­toes in a large pan and cover with cold wa­ter. Bring to the boil, then sim­mer for 5 mins. In the mean­time, steam the salmon in a steamer over the pota­toes. Drain and re­fresh the pota­toes in cold run­ning wa­ter un­til cool. Al­low the salmon to cool slightly be­fore re­mov­ing the skin and flak­ing the fish into large chunks. In a large saucepan, heat the oil and but­ter and sauté the gar­lic and onion for 10 mins. Add the leeks and cook on a medium heat, stir­ring oc­ca­sion­ally, for 5 mins. Stir in the corn­flour and cook for 1 min. Stir in the milk grad­u­ally and bring to the boil. Stir in the cream and spinach, and sea­son with salt and pep­per. Pre­heat the oven to 190°C/gas mark 5. In a large oven dish, place a layer of the potato slices, over­lap­ping them, then pour over a quar­ter of the creamy sauce and top with the flaked fish and a sprin­kling of pars­ley. Re­peat a fur­ther three times, then grate over the cheese. Sea­son with pep­per and bake for 20 mins. Serve im­me­di­ately.

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