Salmon & Prawn Bake

Creamy, delicious & incredibly good

foodoppi salmon and prawn bake

This is an exceptional dish. Probably more for a “fancy Mom and Dad night in” or having the girls around.

It is sheer luxury.

 

What You'll Need

6 salmon fillets

500g  raw tiger prawns

60g butter

60g flour

300mls milk

300mls cream

1 fish stock pot

1 tbsp tomato puree

1 tsp dijon mustard

200g spinach

6/8 large potatoes

50g cheddar cheese

50g melted butter

Equipment

large oven proof dish

chopping board

sharp knife

large saucepan & lid

baking trays x 2

parchment paper

wooden spoon

grater

 

How to Do It

Rosti

  1. 1Peel and boil the potatoes for 10mins.
    They should be soft on the outside but firm on the inside.
    Drain and allow to cool.
    Preheat the oven to 180oC.
  2. 2When cooled, grate the whole potatoes.
    Line the oven trays with parchment paper.
    Create little piles of potatoes - 6/8 per tray.
    Spoon over a little melted butter and bake for 15mins until a little golden brown at the edges but not fully cooked.

Creamy Fish Sauce

  1. 1Melt the butter in the saucepan.
    Stir in the flour and cook for 1 minute until it goes like sand and into a ball.
    Add in the tomato puree and mustard.
    Gradually add in the milk and whisk until it forms a sauce.
    Drop in the fish stock pot and allow to dissolve.
    Stir in the cream until it forms a thick, luxurious sauce.
  2. 2Wash, dry and chop the spinach.
    Stir into the sauce.

Gone Fishin'

  1. 1Pour half the sauce into the bottom of the oven proof dish.
    Skin the salmon fillets and peel the tiger prawns.
    Cover the fish with the rest of the sauce and drizzle the top with an extra splash of cream.
  2. 2Top with the potato rosti.
    Bake at 180oC for 30/40mins.
    Serve with steamed greens.

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