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salmon and potato bake

Updated: Tue, 13 October, 2020

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Salmon and potato bake, a quick and easy tray bake which is like a deconstructed salmon fishcake or a fish pie. Creamy topping of creme fraiche with Parmesan and dill, cooked potato slices and salmon chunks - and easy casserole cooked in the oven or under the grill.

salmon and potato bake cuisinefiend.com

Best selling fish

Billingsgate in east London is the largest fish market in the UK. It sells about 150 varieties of fish and shellfish from all over the world, from cod and haddock through snapper, grouper, barramundi, emperor bream to bizarre produce like gull’s eggs.

But apparently just four or five types of fish constitute the bulk of the market’s sales – and my guess will be it’s salmon, tuna, haddock and cod – the last two via the fish and chips medium most probably, tuna – because it comes in tins. Surveys and research indicate that the British are scared of cooking fish.

I can’t believe that.

easy salmon and potato tray bake cuisinefiend.com

How much fish should we eat?

We are an island nation after all! We should be like Japan, where fish is the key ingredient, or hero, of most meals. We have campaigns promoting sustainable fish, there’s a multitude of fish recipes all over the place, supermarkets stock all kinds, headless, head-on, filleted, diced and we’re being bombarded by information on nutritional benefits, omega 3, fatty acids and recommendations on how we should eat fish three times a week.

We don't eat enough

On the other hand there is sad evidence – a truly excellent fish restaurant in my town had to close a couple of years ago, they didn’t thrive. There used to be a fishmonger’s shop but long gone and now it’s an ice-cream parlour.

The fishmonger in the weekly market has very recently been replaced by bric-a-brac that sell lamp shades and little porcelain cats.

That's in spite of the statistics showing that people who order fish in restaurants are generally happier! God only knows how the researchers came to that conclusion.

grilled quick salmon with potatoes cuisinefiend.com

Salmon - the most popular fish in the UK

Okay – so let’s try to tackle fish like it wasn’t fish. Like it was chicken – only slightly different colour. Let’s take salmon, which has been consistently voted the most popular fish in Britain year by year.

The recipe below is dead – FIENDISHLY – easy, cooks in ten minutes and the only prepping involved is boiling potatoes. We’re not scared of THEM, are we?

How to prepare salmon and potato bake

Okay – so preboiling potatoes does add a few minutes (hehe) to the overall prep time but then why not boil loads on the previous occasion and leave them in the fridge for just such a dish? Then it’s a ten-minute weekday supper.

Once we have the potatoes at the ready, it’s a doddle: cut the salmon fillets, skinless, into bite-sized chunks. Arrange salmon and potatoes prettily in a gratin dish or a tray and top with – respectively – with mustardy crème fraiche, and a pinch of parmesan. Scatter dill all over and preheat your oven grill.

salmon and potatoes cuisinefiend.com

how to make quick salmon and potato casserole cuisinefiend.com

Can it be baked instead of grilled?

Of course it can – turn the oven up to 220C and place a rack in the top part. Chicken wings notwithstanding, the result is usually not that much different whether you use the grill or the oven function.

Can you use different fish?

You can – but would you want to? Salmon doesn’t get too dry, it is more forgiving than, say, cod and cod is overfished anyway. What you could use instead of salmon, successfully, is king prawns, raw, fresh or frozen and thawed.

salmon and potato bake

Servings: 2Time: 20 minutes

INGREDIENTS

  • 400g (1 pound) medium sized waxy or salad potatoes
  • salt and black pepper
  • 1 tbsp. butter
  • 400g (just under 1 pound) salmon fillets, skinless
  • a small bunch of dill, finely chopped
  • 3 tbsp. crème fraiche
  • 1 tsp wholegrain mustard
  • 1 tbsp. grated Parmesan


METHOD

1. Halve the potatoes or leave the smaller ones whole – the pieces need to be uniform size. Put in a pan with salted water and bring to the boil. Cook for about 15 minutes until soft, insert a fork or a tip of a knife to check. Drain them and toss with a little butter.

2. Prepare the salmon – cut the fillets into evenly sized chunks, about bite-sized. Butter lightly a gratin dish that will hold the fish and potatoes spread comfortably. Put the salmon chunks in and tuck the potatoes amongst them. Season everything with salt and pepper and sprinkle with half the dill.

3. Mix the mustard with the crème fraiche and spoon all over the salmon pieces, avoiding potatoes as they need to be crispy, not saucy. Scatter Parmesan over potato pieces.

4. Place the dish under preheated grill on medium-low and cook for 10 minutes, checking occasionally if not scorching too quickly.

5. Sprinkle with the rest of the dill before serving and garnish it with lemon. Serve with green salad.

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