SALMON AND BROCCOLI BAKE
1 head broccoli , trimmed and broken into florets
200ml tub crème fraîche
2 tbsp wholegrain mustard
2 large or 4 small salmon fillets, cut into large pieces
handful grated cheese
Boil the broccoli in a pan of water for about 3 mins, until the florets just give with a knife.
Mix the crème fraîche and mustard together with a little seasoning. Nestle the salmon in among the broccoli, then spoon over the crème fraîche mix, making sure most of the broccoli is covered with sauce. Sprinkle with the cheese and bake for about 10 mins until the sauce is bubbling, and is golden on top and the salmon is just cooked.
I am putting this with:
LEMON AND ROSEMARY WEDGES
1kg large-ish potatoes
3 tbsp olive oil
juice 2 lemons
4 or 5 unpeeled garlic cloves
1 tbsp chopped fresh rosemary or 1 tsp dried
Heat oven to 200C/fan 180C/gas 6. Peel the potatoes and cut into thick wedges. Put in a pan, pour in enough water to cover and bring to the boil. Simmer for 2 mins, then drain well, shaking the colander.
Put the olive oil, lemon juice and rosemary in a roasting tin with some salt and pepper. Add the potatoes and garlic cloves and toss well until they are coated and glistening. Leave to soak up the oil and lemon for 10 mins, then bake for 20-30 mins, shaking the tin halfway through until the potatoes are nicely browned and glossy.
1 head broccoli , trimmed and broken into florets
200ml tub crème fraîche
2 tbsp wholegrain mustard
2 large or 4 small salmon fillets, cut into large pieces
handful grated cheese
Boil the broccoli in a pan of water for about 3 mins, until the florets just give with a knife.
Mix the crème fraîche and mustard together with a little seasoning. Nestle the salmon in among the broccoli, then spoon over the crème fraîche mix, making sure most of the broccoli is covered with sauce. Sprinkle with the cheese and bake for about 10 mins until the sauce is bubbling, and is golden on top and the salmon is just cooked.
I am putting this with:
LEMON AND ROSEMARY WEDGES
1kg large-ish potatoes
3 tbsp olive oil
juice 2 lemons
4 or 5 unpeeled garlic cloves
1 tbsp chopped fresh rosemary or 1 tsp dried
Heat oven to 200C/fan 180C/gas 6. Peel the potatoes and cut into thick wedges. Put in a pan, pour in enough water to cover and bring to the boil. Simmer for 2 mins, then drain well, shaking the colander.
Put the olive oil, lemon juice and rosemary in a roasting tin with some salt and pepper. Add the potatoes and garlic cloves and toss well until they are coated and glistening. Leave to soak up the oil and lemon for 10 mins, then bake for 20-30 mins, shaking the tin halfway through until the potatoes are nicely browned and glossy.
Comments
Post a Comment