This recipe feeds about 6 people in either a big dish or as I prefer, in 6 individual little pie dishes. Everyone I serve this to seems to really love it. It is rich and creamy and just yummie!
6 large salmon filets (Skin taken off)
6 small handfuls of frozen peas
6 small handfuls of frozen or fresh spinach
100 g butter
3 heaped tbsp. of flour
Double cream ( about 500 ml)
1 Fish stock cube dissolved in about 200ml of boiling water (I use Knorr – it is really good)
Salt and pepper
1 good bunch of fresh dill chopped very finely
Potatoes, boiled and mashed (don’t hold back on the butter in the mash!)
- Grease the pie dishes, cut each salmon filet into 6 chunks and add to the pie dishes.
- Add peas and spinach to each dish. Set to one side and make the sauce.
- Making the “roux” melt 75g of the butter in pan. When it is melted add the flour and stir briskly all the time. Let it cook whilst stirring for about 1 minute but be careful that it does not burn.
- Now add the fish stock and stir briskly then keep adding the cream little by little until you have a good consistency. Don’t make the sauce to thin as this can make the pie a bit watery. It needs to be a nice lush creamy sauce.
- Season with salt and pepper. Bear in mind that the fish stock is quite salty in itself so just check as you go along. When you are happy that the sauce is the right consistency then turn off the heat and add the chopped dill and give it a good stir.
- Now also add the remaining 25g of butter and stir until it is dissolved – this should now be delicious.
- Let the sauce cool.
- Do the mash and let it cool too.
- Pour the sauce over the fish and greens in the dishes.
- Then cover with the mash. I use a piping bag to do the mash in little peaks.
- Grate some parmesan over the top and a couple of grinds of black pepper.
- Bake in the oven for about ½ h – 45 mins until it is bubbling nicely at the sides and the mash has a nice golden colour.
- Serve with some nice vegetables and Bob is your uncle.