Recipe from Hollis Mead Dairy. Find more recipes here.
A kind of deconstructed fish pie without all the fuss and using only one pan and one serving dish. Creamy and rich with a touch of freshness with lemon and chives. These potatoes are also good served straight from the pan with baked ham or roast chicken.
Ingredients
300ml Hollis Mead Organic Milk
250ml Hollis Mead Organic Cream
900g medium potatoes, peeled and cut into approx. 2cm cubes
4 x 140g boneless, skinless salmon fillets
225g frozen petit pois
1 unwaxed lemon, zest only
1 garlic clove, crushed
1 tbsp olive oil
Small bunch chives, chopped
You can pick up your salmon from one of our fishmongers here.
Locally produced olive oil can be found here.
Method
1.Place the Hollis Mead Organic Milk, Organic Cream, lemon zest and garlic, in a non-stick sauté pan and season generously with salt and pepper. Heat gently until just boiling.
2.Add the potatoes to the pan, bring back to the boil and cook at a medium simmer for approximately 20 minutes or until potatoes are just tender and still holding their shape.
3.Preheat the oven to 180C fan/gas mark 6. Meanwhile, place the salmon fillets in a bowl, Drizzle over the juice of ½ lemon, olive oil, chives and season well. Mix well to coat the salmon fillets.
4.Add the peas to the potatoes and gently stir through and pour into a gratin dish. Lay the salmon fillets over the top and place in the oven for 15 minutes. Serve with a watercress salad.
