This is a rich but healthy dish that’s dead easy to make.
Ingredients (as always, use the best quality ingredients):
- Salmon steaks cut into square inch size pieces (or leave whole if you prefer)
- Couple of spring or pickling onions
- Brussel Sprouts
- Bunch of English Spinach
- Cheddar and parmesan cheese, grated
- Sour cream
- White wine
- Fennel, rosemary, Italian herbs
I haven’t given quantities since this is a very flexible dish. You can use fish of your choice, or chicken or pork, or go vegetarian. I used cooked salmon left over from the previous day
- Halve the onions, chop up the leek (discard outer shell and rinse the rest well) and cut up the bacon into pieces. Sautee them together in a pan for about 10 minutes.
- While that’s happening, steam the Brussel sprouts for about 7-8 minutes.
- Cut the asparagus into lengths of your choice
- Take the sprouts off the stove
- Turn on the oven (170)
- Add a cup of white wine to the pan with the onions, leek and bacon, on low heat, then add sour 3 – 4 tablespoons of sour cream and fold it into the mix.
- Add the herbs and the seasoning
- Transfer the mix from the pan into a casserole dish, add salmon and asparagus.
- Mix it up and add a layer of grated cheese to the top, then transfer to the oven
- Bake for 12 -15 minutes
- While that’s happening, wash the spinach and saute it for a couple of minutes in butter. Serve as a side dish or add it to the main dish for colour
You can either go for a cheesy crust here, as long as you’re careful you don’t burn it, or you can aim for a creamy, cheesy mix as I did. You can serve it on its own or with some pasta.