Salmon and broccoli bake

• 2 salmon fillets, skinned (these proportions are for two people)
• 1 medium courgette
• a little oil for frying
• 1 head of broccoli, cut into florets
• 150ml double cream
• 3-4 heaped tbsp. crème fraiche
• salt and pepper
• 1 tsp wholegrain mustard
• 50g grated Parmesan
• ½ bunch of dill, chopped

METHOD

1. Slice the courgette into about 5mm discs, place them in a colander and sprinkle generously with salt. Leave for at least 15 minutes.

2. Dice the salmon fillets, into about 6 pieces each. Cut larger broccoli florets in two and place them in a microwaveable dish with a splash of water, microwave for 2-3 minutes, depending how soft you like your broccoli, it won’t cook much further in the bake.

3. Rinse the courgette with cold water and squeeze out as much moisture as you can. Heat a little oil in a skillet and fry the courgette slices until lightly charred, set aside to cool.

4. Pour the double cream into a small pan and bring to the boil. Season generously with salt and pepper, spoon in the crème fraiche and cook it down for a few minutes. Add the mustard and almost all the Parmesan, reserving some to sprinkle on the bake. Cook on low heat for further 3 or 4 minutes, take off the heat and stir in the dill; leave to cool. It is important that all the bake ingredients are not too hot, otherwise the salmon will start cooking before it goes in the oven.

5. Preheat the oven to 220C/425F/gas 7. Spread the courgette slices at the bottom of a gratin dish, large enough to fit salmon and broccoli in a single layer. Place the salmon pieces interspersed with the broccoli florets, season lightly with salt and pepper and spoon the cream sauce over it. Top with the remaining Parmesan.

6. Bake for 15-18 minutes until lightly browned in places and bubbling. Serve immediately with a squeeze of lemon.

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See also

Salmon and potato bake

Leaf wrapped salmon