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Salmon, Spinach and Potato Pie
2014-10-22
https://www.metro.ca/userfiles/image/recipes/parmentier-de-saumon-aux-epinards-10191.jpg
PT15M
PT40M
PT55M
Place diced potatoes in a pot of water and cook at medium heat until tender.Drain and mash with a potato ricer, adding milk and butter. Season and set aside.Heat oven to 130 °C (350 °F).In a frying pan, heat oil at medium heat.Add onion and diced fennel.Cook for 3 to 4 minutes or until transparent.Add spinach and continue cooking for 2 minutes.Season, add lemon zest and set aside.In a bowl, combine salmon cubes, lemon juice and Dijon mustard.Season and mix well.Place fish at the bottom of a 12-inch casserole.Spread the spinach mix over the salmon and end with a layer of mashed potatoes.Bake for 20 to 25 minutes and serve with your favourite vegetables.
4
Chef Caroline McCann
3
10
5
2
5 Perfect Puree potato, peeled and diced
1/2 cup (125 mL) 2% milk
2 tsp. (10 mL) unsalted butter
1/4 cup (60 mL) extra virgin olive oil
1/2 cup (125 mL) onion, peeled and finely chopped
2 cups (500 ml) fennel, washed and finely chopped
6 cups (1 1/2 L) baby spinach, washed and drained
2 tsp. (10 mL) lemon zest
salt and freshly ground pepper
1 1/2 lb (750 g) fresh skinless salmon, cut into cubes
2 Tbsp. (30 mL) lemon juice
1 tsp. (5 mL) Dijon mustard
Salmon, Spinach and Potato Pie
4
servings
0:15
Preparation
0:40
COOKING
0:55
TOTAL TIME
Ingredients
-
5
Perfect Puree potato, peeled and diced
-
1/2 cup
(125 mL)2% milk
-
2 tsp.
(10 mL)unsalted butter
-
1/4 cup
(60 mL)extra virgin olive oil
-
1/2 cup
(125 mL)onion, peeled and finely chopped
-
2 cups
(500 ml)fennel, washed and finely chopped
-
6 cups
(1 1/2 L)baby spinach, washed and drained
-
2 tsp.
(10 mL)lemon zest
-
salt and freshly ground pepper
-
1 1/2 lb
(750 g)fresh skinless salmon, cut into cubes
-
2 Tbsp.
(30 mL)lemon juice
-
1 tsp.
(5 mL)Dijon mustard
Preparation
Place diced potatoes in a pot of water and cook at medium heat until tender.
Drain and mash with a potato ricer, adding milk and butter. Season and set aside.
Heat oven to 130 °C (350 °F).
In a frying pan, heat oil at medium heat.
Add onion and diced fennel.
Cook for 3 to 4 minutes or until transparent.
Add spinach and continue cooking for 2 minutes.
Season, add lemon zest and set aside.
In a bowl, combine salmon cubes, lemon juice and Dijon mustard.
Season and mix well.
Place fish at the bottom of a 12-inch casserole.
Spread the spinach mix over the salmon and end with a layer of mashed potatoes.
Bake for 20 to 25 minutes and serve with your favourite vegetables.
Source :
Chef Caroline McCann
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
