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Salmon and Potato Slice HT MC 55mins Serves 4 Hot Fish Vegetables Main course Gluten Wheat free Eggless
Ingredients: 675g/1½ lb Potatoes with their skin, thinly sliced 75g/3oz Melted Butter Salt and Black Pepper 675g/1-1/2lb Salmon fillet, skinned 4 tbsp Single Cream 1/2 teasp Celery Seeds Freshly chopped Parsley to garnishInstructions 1. Preheat oven to 180C, 350F, Gas mark 6 and grease a shallow 18x25cm/ 7x10inch ovenproof dish. Partly cook the potatoes in water or stock for 4-5 minutes; the slices must remain whole. Drain and refresh under cold water then drain again. 2. Line the dish with half of the potatoes, brushing with butter and sprinkling with celery seeds, salt and pepper. 3. Cut the fish into chunks and lay over the potato; season and drizzle the cream over the top. Top with the remaining potato and seasoning as before.
4. Bake for 40minutes until the topping is crisp. Garnish with parsley.
More Seafood & Fish Recipes | General Fish Prep & Cooking Times | Types of Fish
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