Salmon & Broccoli Bake (Print Version)
# Ingredients:
→ Seafood and Veggies
01 -
500g (roughly) of fresh salmon, cut into 4 portions
02 -
One whole broccoli
03 -
Three potatoes, about 550g in total
→ Herbs and Dairy
04 -
A couple of shallots
05 -
One clove of garlic
06 -
Three sprigs of fresh parsley
07 -
120ml of cream (choose flowing or slightly thick)
08 -
30g grated comté cheese
→ Seasonings
09 -
A pinch of nutmeg
10 -
A teaspoon of olive oil
11 -
Salt and pepper to taste
# Instructions:
01 -
Boil the potatoes in salted water for 25 minutes, then drain them and set them aside.
02 -
Separate the broccoli into small florets and rinse. Boil them in salted water for 8 minutes, then run them under cold water to lock in that green color.
03 -
Chop up the shallots and garlic finely. Mince the parsley. Heat the olive oil in a pan and sauté the shallots for 2 minutes. Add the broccoli, garlic, parsley, salt, and pepper. Cook it for another 2 minutes.
04 -
Preheat the oven to 180°C. Remove the skin and bones from the salmon, then slice it into chunks about 2cm thick. Lay these in an ovenproof dish as the bottom layer. Add the broccoli and shallot mix on top, pressing it down lightly.
05 -
Mash the cooked potatoes until smooth. Stir in the cream, nutmeg, salt, and pepper. Spread this mash over the veggies, sprinkle the grated comté cheese on top, and bake for 20 minutes. Finish with 5 minutes under the grill to get a nice golden crust.
# Notes:
01 -
You can prepare everything up to the baking stage in advance.
02 -
For a lighter mash, swap some of the cream for broth.