Time it right and you might even nab a side of salmon half price off the fish counter, then the whole meal becomes very inexpensive. Just portion up and freeze the remainder and use for fish cakes or you could try making my Oriental Salmon – an all time favorite, loved by all who try it.
The great thing about the sauce, is it’s supremely quick and easy to make and tastes so good you’ll definitely want seconds (hence the generous portions!)
If you’re not used to cooking at speed and prefer to work at a leisurely pace, boil and mash the potatoes first, cover and keep warm whilst you get on with the fish . Either way, I bet you didn’t know a fish pie could be on the table so fast!
Serving Size: 2 generous portions
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Effort Level: Easy
Shelf Life: 2 days in fridge. 3 months in the freezer
Ingredients:
400g skinless/boneless salmon fillets
1 tbsp Knorr liquid fish stock
500g Desirée potatoes
50g butter
2 tbsp milk
½ lemon
100g frozen petit pois
Black and white pepper
Salt
Equipment:
Wide frying pan
1 medium and 1 small saucepan
Chopping board and sharp knife
Potato masher
1 litre capacity oven proof gratin dish
Fork, wooden spoon and tablespoon
Sieve
Here’s What You Do:
The trick here is to slice the potatoes very thinly so they cook in no time. So start by making the mash.
Boil the kettle with 1 litre water then pour into a medium saucepan, add salt, cover with a lid and place over a high heat.
Peel 500g potatoes and cut into thin ¼ cm slices. Add to the rapidly boiling water, replace the lid and fast boil for 10 minutes.
Meanwhile put the salmon fillets in the frying pan with 125ml cold water and 1 tbsp Knorr liquid fish stock. Place over a high heat and cook the fillets for 2 minutes each side.
Keeping the frying pan on the heat, carefully transfer the salmon fillets to the gratin dish.
Continue boiling the fish stock until it has reduced by almost half then add 250ml double cream and boil to thicken.
Stir the cream from time to time to prevent it from scalding. When it’s thick enough to coat the back of a wooden spoon take off the heat.
Taste and season with black pepper and a good squeeze of lemon juice and put aside.
Tip the potatoes into the sieve and leave to drain.
Return the saucepan to the stove and place over a high heat. Add 2 tbsp milk and 50g butter, (slice it first so it melts quickly.)
Now add the potatoes and beat with the masher until smooth and creamy white. Season with white pepper and replace the lid.
Half fill a small pan with water, add salt then place over a high heat and bring to the boil in readiness for the peas.
Turn the grill on to high.
Break the salmon into large chunks (don’t worry that they’re not fully cooked at this stage). Cover with the creamy sauce then top with the mashed potato taking it right to the edges. Score with a fork and place under the hot grill to brown.
Place the 2 dinner plates on the bottom of the grill to warm through.
Tip 100g petit pois into the boiling water, a dash of salt and leave to boil for a couple of minutes. Drain and return to the pan with a knob of butter.
Check the fish pie, when it’s golden brown remove from under the grill.
Take out the warmed dinner plates and arrange the peas and fish pie onto each plate and serve.
Mmmm Seriously Good!
Tags: double cream, salmon