Gratin of Sole with Broccoli

Gratin of Sole with Broccoli

 

A tasty way of serving fish that is quick to prepare and just right for a summer supper. A thick fillet of sole is grilled/broiled smothered in tiny broccoli florets and a cheesy sauce until the sauce is bubbling and golden.

 

Gratin of Sole with Broccoli
Prepares: 4 servings
 
  • Preparation time: 35 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • 170g (6 oz) broccoli florets (a medium head of broccoli)
  • 40g (1½ oz) butter (3 tbsp or ⅜ stick)
  • 40g (1½ oz) flour (¼ cup + 1 tbsp)
  • 300ml (10 fl oz) milk (1¼ cups)
  • 115g (4 oz) cheese, grated (1 cup)
  • 4 large sole fillets (each weighing about 170g (6 oz)
  • salt and pepper
  • 1 tbsp lemon juice
  • butter for greasing
  • 28g (1 oz) Parmesan, grated
  • cayenne pepper

  • Serving suggestion
  • Baby new potatoes

  • Equipment
  • A vegetable steamer
  • A large baking tray/sheet


  1. Method
  2. Preheat the grill/broiler to high.

  3. Cut the broccoli florets from the head of the broccoli and then trim and discard the stems. Separate into 1cm (½ inch) chunks and then steam for about 2 minutes until just tender. Remove the steamer from the pan and set to one side.

  4. Heat the milk in the microwave for 1 minute to warm it through. Melt the butter in a small pan then add the flour and stir until smooth. Let this cook gently at a low heat for about 2 minutes until it starts to bubble. Then remove from the heat and gradually add the milk, stirring continuously until there is a smooth sauce. Return to the heat and bring the sauce to the boil, stirring continuously, until it has thickened. Now remove from the heat and stir the cheese into the sauce to melt it. (Just use the heat of the sauce to melt the cheese. Don’t put the pan over heat on the stove as this will make the cheese go oily.) Set to one side.

  5. Season the fish with the salt and pepper and then sprinkle over the lemon juice.

  6. Grease the baking tray/sheet and place under the grill/broiler for 1 minute to heat up.

  7. Now lay the fish on the tray/sheet in a single layer. They will sizzle as they touch the hot baking tray/sheet.

  8. With the grill/broiler rack 7.5cm (3 inches) from the heat, cook the fish for just 3 minutes and then remove.

  9. Spoon the broccoli evenly over the fish and then, using a large palette knife, spread the cheese sauce over the broccoli. Finally sprinkle over the grated Parmesan. Then return the baking tray/sheet to the grill/broiler and cook for a further 4 minutes or until the sauce is bubbling and beginning to turn golden.

  10. Sprinkle a pinch of cayenne pepper over each piece of fish and serve immediately.

 

Haddock with a Parsley-Cheese Sauce

Haddock with Parsley and Cheese Sauce

 

Another quick dish for summer. Haddock is poached with lemon and parsley, then covered in a parsley-cheese sauce and garnished with chopped egg.

 

Haddock with a Parsley-Cheese Sauce
Prepares: 4 servings
 
  • Preparation time: 30 minutes
  • Standing time: 15 minutes
  • Cooking time: 5–10 minutes

  • Ingredients
  • 750g (1lb 10 oz) haddock
  • 300ml (10 fl oz) milk (1¼ cups)
  • 1 lemon
  • 4 sprigs parsley
  • 5 tbsp parsley, chopped
  • 6 peppercorns
  • 28g (1 oz) butter (2 tbsp)
  • 28g (1 oz) flour (3 tbsp)
  • 55g (2 oz) mature Cheddar cheese, grated (½ cup)
  • 2 eggs, large (U.K.)/extra large (N.A.), hard-boiled

  • Serving suggestion
  • French fries and peas

  • Equipment
  • A large lidded frying pan/skillet and a shallow flameproof dish.


  1. Method
  2. Slice half the lemon and juice the other half.

  3. Lay the haddock in a single layer in a lidded pan. Add milk, lemon slices and juice, parsley sprigs and peppercorns. Bring to the boil, turn off the heat, cover and leave for 15 minutes until the haddock can be flaked. Strain, reserving the milk. Then flake the fish and place in the flameproof dish.

  4. Preheat the grill/broiler to high.

  5. Next, melt the butter in a pan and stir in the flour. Cook over a low heat for 1 minute. Gradually stir in the reserved milk until there is a smooth sauce, then bring to the boil. Remove from the heat, season and stir in the chopped parsley. Pour the sauce over the fish and then sprinkle with cheese.

  6. Place the haddock under the grill/broiler and cook for about 5 minutes until bubbling and the cheese is golden brown.

  7. While the fish is under the grill/broiler, shell the eggs and chop.

  8. Once the fish is ready, garnish with the chopped egg.

 

Summer Cod with Cheese and Tomato

Summer is in full swing now. Lots of very hot, sunny days and being a summer person this is definitely my time of year. However, Shandy, our labrador, does not agree with me – he finds it just too hot. Even choosing the woods to take him for a walk, where the umbrella of the trees definitely cuts out the blazing heat of the sun, only gives a little respite. For him its indoors lying in a cool spot with the air conditioner turned on!

There is invariably something to see on our walks and we were surprised by a young deer with its mother wandering through the trees. They are so elegant and much larger than the muntjac deer we were used to seeing in Oxfordshire.

All that aside, the time I choose to be in the kitchen is less during the summer months and the following recipe is one from my summer collection. There was some lovely wild cod at the fish counter which is very rarely available, so I just had to buy some. It was thick and the flesh was, oh so white. I used it for this recipe. We really enjoyed it and hope you will want to try it too.

 

Summer Cod with Cheese and Tomato

 

A very tasty way to serve cod that is super quick to prepare and cook.

Sun-dried tomato and butter are spread on the cod before topping with the cheese and plum tomato slices. It is then simply grilled/broiled and served with the buttery sauce, peas, green salad and crusty bread. A complete meal in no time.

 

Summer Cod with Cheese and Tomato
Prepares: 4 servings
 
  • Preparation time: 10 minutes
  • Cooking time: 12–17 minutes

  • Ingredients
  • 600g (1lb 6 oz) cod, skinned and cut into four
  • 40g (1½ oz) butter (3 tbsp, or ⅜ stick)
  • 1 tbsp sun-dried tomato paste
  • 8 slices mature Cheddar cheese
  • 2 plum tomatoes, sliced into 8
  • 115g (4 oz) frozen peas (1 cup)
  • salt and pepper

  • To serve
  • crusty bread and a green salad

  • Equipment
  • A heat resistant dish that is large enough to lay the 4 pieces of cod in a single layer.


  1. Method
  2. If it is possible, set the grill/broiler to medium. If you only have a high or low setting, option, turn it to low.

  3. Lay the fish in the dish. Spread the tomato paste over the fish and then dot with the butter. Place two pieces of cheese on each piece of fish and top with the sliced tomatoes.

  4. Grill/broil until the fish is cooked through. This should take about 10 minutes under a medium heat and 15 under a low heat. Increase the heat to high for a further two minutes until the tomatoes are just starting to brown.

  5. Meanwhile, cook the peas. This will take just 2 minutes in a microwave.

  6. Serve the fish with all the buttery juices and the peas spooned round the fish. Season.

  7. Serve with a green salad and some crusty bread.

Updated: June 23, 2017

Tuna and Egg Pasta

Tuna and Egg Pasta

 

Looking for a quick and easy supper from cupboard staples? Then here’s a tasty Tuna and Egg Pasta dish. Penne and a couple of cans of tuna are folded into a cheese sauce and topped with egg and crunchy buttered  breadcrumbs.

 

Tuna and Egg Pasta
Prepares: 4 servings
 
  • Preparation time: about 30 minutes
  • Cooking time: 30 minutes (oven)

  • Ingredients
  • 170g (6 oz) penne
  • ½ onion, finely sliced
  • 85g (3 oz) butter (⅜ cup, or ¾ stick)
  • 55g (2 oz) flour (⅓ cup + 1 tbsp)
  • 500ml (20 fl oz) milk (2½ cups)
  • 2 x 160g tins (170g cans) tuna in oil, drained
  • 3 eggs, hard boiled
  • salt and pepper
  • 115g (4 oz) mature (old) Cheddar cheese, grated (1 cup)
  • 55g (2 oz) wholemeal breadcrumbs (1 cup)

  • Equipment
  • 1.14 litre (2 pint) ovenproof dish


  1. Method
  2. Preheat oven to 200°C (400°F) (gas 6)

  3. Cook penne and onion together in a pan of boiling, salted water for about 11 minutes, or as directed on packet. Drain and set aside.

  4. Melt 55g (2 oz) (¼ cup, or ½ stick) of the butter in a pan, stir in the flour until smooth and cook over a low heat for 1 minute.

  5. While leaving the roux to cook, warm the milk. (The easiest way is to microwave on high power for one minute.) Then gradually blend into the roux, stirring continuously, until smooth. Bring to the boil, stirring, until thickened.

  6. Next add the cheese and seasoning and stir until the cheese has melted.

  7. Stir through the penne and onion, then mix in the tuna, breaking up any large clumps. Spoon into the ovenproof dish.

  8. Shell the eggs, cut in half and then into thirds and scatter over the top, gently pressing them down.

  9. Melt the remaining butter in a pan and fry the breadcrumbs until crisp. Scatter over the pasta.

  10. Bake in the oven for 20–30 minutes until bubbling around the edges and browning on the top.

  11. Serve with a green salad.

 

Salmon Fillets in an Orange Butter Sauce

Salmon Fillets in an Orange Butter Sauce

 

A very simple fish dish that takes less than 15 minutes to prepare and 20 minutes to cook. Salmon fillets are baked with freshly squeezed orange juice and dotted with butter. The result – a lovely buttery orange sauce to complement the salmon.

 

Salmon Fillets in an Orange Butter Sauce
Prepares: 4 servings
 
  • Preparation time: 10–15 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 4 x 170g (6 oz) salmon fillets, skinned
  • 2 large oranges
  • 55g (2 oz) butter (¼ cup, or ½ stick)
  • salt and pepper
  • fresh dill to garnish

  • To serve
  • This dish is good served with Creamy Garlic Potatoes (recipe below) and fine green beans.
  • If accompanying the salmon with the Creamy Garlic Potatoes, prepare the potatoes first. Then, when they have gone in the oven, prepare the salmon. Put the salmon in the oven 10 minutes after the potatoes have gone in. Everything will then be ready at the same time.

  • Equipment
  • an ovenproof dish, well greased


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6).

  3. Lay the salmon fillets side by side in the ovenproof dish. Dot with the butter and pour over the juice of 1 orange, then season.

  4. Cover with foil and bake on the middle shelf of the oven for about 20 minutes, until salmon is firm to the touch.

  5. To serve
  6. Thinly slice four pieces from the second orange, then cut each slice with one cut from the centre to the edge. Twist either side of the cut in opposite directions and place each one along the top of each fillet. Garnish with dill and serve with the orange butter sauce poured over the fish.

Updated: June 4, 2017

 

Salmon Fillets in an Orange Butter Sauce

 

Creamy Garlic Potatoes
Prepares: 4 servings
 
  • Preparation time: 15 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • 900g (2 lb) potatoes, peeled and cut into even sized pieces (about 6 medium potatoes)
  • 4 garlic cloves, peeled
  • 300ml (10 fl oz) double cream/whipping cream (1¼ cups)
  • salt and pepper

  • Equipment
  • a large sized ovenproof dish


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6).

  3. Place the potatoes in a pan of water and bring to the boil. Reduce the heat and simmer for 10 minutes. Drain and leave in the pan for a couple of minutes to dry. Slice thickly.

  4. Spread evenly over the base of the ovenproof dish and season. Add the whole garlic cloves and pour over the cream.

  5. Cover with foil and bake in the oven for 20 minutes. Remove the foil, return to the oven for a further 10 minutes until the tops of the potato are starting to brown.

Updated June 4, 2017

Haddock and Prawn Fish Pie with a Chive and Cheesy Mash

Haddock and Prawn Fish Pie

 

This creamy fish pie combines haddock with king prawns/jumbo shrimp in a creamy white sauce with a scattering of peas then topped with a chive and cheesy mash

 

Haddock and Prawn Fish Pie with a Chive and Cheesy Mash
Prepares: 4 servings
 
  • Preparation time: 40 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • For the fish pie
  • 300ml (10 fl oz) full fat/whole milk (1¼ cups)
  • 450g (1 lb) haddock, skinned (cod will work too)
  • 40g (1½ oz) butter (3 tbsp)
  • 40g (1½ oz) flour (¼ cup)
  • 150 ml soured cream (⅔ cup)
  • 200g (7 oz) frozen peeled king prawns/jumbo shrimp, thawed
  • 115g (4 oz) frozen peas, thawed (¾ cup)

  • For the chive and cheesy mash
  • 900g (2 lb) floury potatoes, peeled and cut into even sized pieces (6 medium)
  • 50g (2 oz) Cheddar cheese, grated (½ cup)
  • 90ml (3 fl oz) full fat/whole milk (⅜ cup)
  • 8g (¼ oz) fresh chives, chopped (2 tbsp)

  • To serve
  • a green leafy vegetable

  • Equipment
  • large sauté pan
  • 2 litre ovenproof dish


  1. Method
  2. Preheat the oven to 200°C/400°F/gas mark 6.

  3. Put the potatoes in a pan of cold water, cover and bring to the boil. Reduce the heat and simmer for 20 minutes or until tender. Drain.

  4. Meanwhile, pour the milk into the sauté pan and add the haddock. Bring slowly to the boil and then reduce the heat and simmer for 5 minutes. Remove from the heat and, using a slotted spoon or spatula, carefully transfer the fish to a plate and set aside. Reserve the milk.

  5. Over a medium heat, melt the butter in a separate pan. Stir in the flour to form a paste and gently cook for 1 minute. Gradually whisk the reserved milk into the flour until there is a smooth sauce. Bring to the boil, stirring continuously, then reduce the heat and simmer for 2–3 minutes until the sauce has thickened. Season to taste.

  6. Stir in the soured cream, prawns and peas and gently heat for a further 2 minutes.

  7. Break the haddock into small cubes, about 2.5cm (1 inch) and add to the sauce. Spoon the mixture into the ovenproof dish.

  8. Mash the cooked potatoes and, when smooth, beat in the grated cheese and milk, then fold through the chopped chives. Spoon over the fish and bake for 30 minutes or until the top is golden brown.

Updated: March 6, 2017

Salmon Fillets in a Tangy Sauce

My favourite fish was there at the fish counter – Wild Pacific Salmon. The best salmon there is.

We only have a chance to buy it fresh for such a short time, so I make the most of it while I can. This recipe is very quick and adding orange gives it a lovely tangy flavour.

 

Salmon Fillets in a Tangy Sauce

 

A delicious salmon dish that is just right for summer.

Salmon fillets are briefly marinated in an orange sauce and then grilled/broiled. They are served with buttery baby potatoes and a vinaigrette dressed salad.

 

Salmon Fillets in a Tangy Sauce
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Marinading time: 10 minutes
  • Cooking time: 12–15 minutes

  • Ingredients
  • 6 tbsp freshly squeezed orange juice (about 1 large orange)
  • 3 tbsp vinaigrette salad dressing
  • 1 tbsp runny honey/clear honey
  • 680g/1 lb 8 oz salmon fillet, skinned and sliced into four pieces
  • 1 orange
  • 680g/1 lb 8 oz baby potatoes, scrubbed
  • knob of butter
  • a green salad of your choice

  • Equipment
  • a shallow, heatproof dish that will take the salmon in a single layer.


  1. Method
  2. Spoon the orange juice into a small bowl. Add the salad dressing and honey and whisk well to combine. Pour into the dish.

  3. Add the salmon to the dish and coat well with the marinade. Leave for 10 minutes.

  4. Preheat the grill/broiler to low.

  5. Bring a little water to the boil in the base of a steamer and then steam the potatoes for 15 minutes or until tender.

  6. Meanwhile, cut the second orange into 8 thin slices and lay 1 slice on each piece of salmon. Make a single cut from the edge to the centre in the remaining 4 slices and set to one side.

  7. Place the salmon under the grill for 15 minutes until it is cooked through. (Don’t have the dish too close to the heat.) The juice from the orange slices will seep into the salmon.

  8. Prepare the salad, drizzle with more of the vinaigrette dressing and toss.

  9. Drain the potatoes, add a good knob of butter to the pan and stir to coat.

  10. Transfer the salmon pieces to 4 plates, discarding the orange pieces, and spooning over any juices remaining in the pan. Top each piece with the reserved orange slices twisting them at the cut edge.

  11. Serve with the buttered baby potatoes and salad.

 

Fillets of Sole in Parmesan Breadcrumbs

Fillets of Sole in Parmesan Breadcrumbs

 

Fillets of sole are covered in a breadcrumb mix with Parmesan cheese, cayenne pepper and parsley and then gently fried for just a few minutes. They are served with a herb mayonnaise.

 

Fillets of Sole in Parmesan Breadcrumbs
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Cooking time: 8 minutes

  • Ingredients
  • For the sole
  • 85g/3 oz fresh white breadcrumbs
  • 25g/1 oz Parmesan, finely grated
  • 4 tbsp fresh parsley, chopped
  • 1 tsp cayenne pepper
  • 50g/2 oz flour
  • salt and pepper
  • 1 egg, beaten
  • 675g/1 lb 4 oz sole fillets (8 small fillets 85g/3 oz each, or 4 large 170g/6 oz each)
  • 2 tbsp oil (not olive oil)
  • lemon wedges to garnish

  • For the herb mayonnaise
  • 6 tbsp mayonnaise
  • 2 tsp lemon juice
  • 2 tbsp fresh chervil or basil, chopped
  • salt and pepper

  • To serve
  • a soft green salad

  • Equipment
  • large sauté pan


  1. Method
  2. For the herb mayonnaise
  3. In a small bowl, mix together the mayonnaise, lemon juice and herbs. Season. Cover and chill.

  4. For the sole
  5. Put a plate in the oven to warm.

  6. Mix the breadcrumbs, Parmesan, parsley and cayenne pepper in a bowl. Then spread out on a plate.

  7. Season the flour lightly and spread out on a second plate.

  8. Pour the beaten egg into a shallow dish.

  9. Taking one sole fillet at a time, coat in the flour, then dip in the egg and finally coat in the breadcrumbs. Put them on a clean plate as you go.

  10. You will probably need to fry the fillets in two batches. Heat 1 tablespoon of oil in the pan then add half the fillets and lay in a single layer. Fry gently for 2–4 minutes, depending on the thickness of the fillets. When golden and crisp on the underside, turn and cook for a further 2–4 minutes. Remove from the pan and lay on a piece of kitchen paper to absorb any oil. Transfer the fillets to the warmed plate and return it to the oven.

  11. Heat the remaining oil in the pan, then fry the second batch of fillets.

  12. Serve garnished with lemon wedges and the herb mayonnaise.

 

Baked Cod Provençal

When we were grocery shopping this week, our fish counter was displaying some wild cod and it looked so good – really white and chunky. I couldn’t resist buying some and I cooked it making a provençal dish. It certainly didn’t disappoint.

 

It is not often we see wild fish to buy here in Canada, the main one we do see being wild pacific salmon, but I buy it when I can because there is certainly a difference. Once I found out how farmed fish was produced, with all its potential toxins, it made me realise just how much we have forgone quality for quantity. But that’s another story.

 

Anyway, we enjoyed our fish supper and hope you will want to try it too.

 

Baked Cod Provençal

 

A nutritious fish dish that is full of flavour. The chunky piece of cod is baked with sliced peppers, plum tomatoes and garlic in a tomato, herb and wine sauce.

 

Baked Cod Provençal
Prepares: 4 servings
 
  • Preparation time: 20 minutes (8m hob, 20m oven)
  • Cooking time: 28 minutes

  • Ingredients
  • 675g/1 lb 8 oz cod, skinned (chunky cod, if available)
  • 1 red pepper, deseeded and sliced
  • 1 green pepper, deseeded and sliced
  • 3 tbsp olive oil
  • 2 x 400g/28 fl oz can plum tomatoes
  • 2 garlic cloves, crushed
  • 3 tbsp white wine
  • 1 tbsp lemon juice
  • 1 tsp oregano
  • salt and pepper
  • 1 oz butter

  • Equipment
  • large sauté pan
  • ovenproof dish, buttered


  1. Method
  2. Preheat the oven to 200°C/400°F/gas mark 6.

  3. Cut the fish into 4 portions and place in the ovenproof dish. Season and set aside.

  4. Heat the oil in the pan, add the peppers and, over a medium heat, sauté for 3–4 minutes to soften, stirring occasionally.

  5. Drain the tomatoes, reserving the juice, and add to the pan along with the garlic, wine, lemon juice and oregano. Season. Stir in 3 tablespoons of the reserved tomato juice, then simmer for a further 3–4 minutes.

  6. Pour the vegetables over the fish and dot the fish with the butter.

  7. Bake towards the top of the oven for 20 minutes or until the fish is cooked. Baste half way through cooking.

 

Salmon on a Bed of Spinach with Tomatoes and Crispy Potatoes

Have been enjoying the lovely sunny weather. It has been quite hot this week and so we have been walking with Shandy, our labrador, through the woods that lie behind us. It is amazing how much the leaf canopy shields the heat.

The woods are so pretty at the moment. The trilliums have now finished but have been replaced with a number of other wild flowers – blues, purples and white, colour is everywhere. They make the woods look very pretty. I enjoy it because when we lived in England I planted up an English country garden and a lot of the plants in the woods are the same. The most common one, I guess, being the wild geranium.

Recipes we are using now take less time to prepare and cook and here is one of our favourite salmon dishes. Using the centre cut of the fillet makes it easier to slice into portions once it is cooked so I do tend to choose this cut.

 

Salmon on a Bed of Spinach

 

A fish dish that is full of flavour and looks very colourful on the plate.

Salmon brushed with butter and lemon juice is then roasted and served sitting on a bed of buttery spinach with buttery tomatoes alongside. Slices of potato are roasted until crisp to complete the dish.

 

Salmon on a Bed of Spinach with Tomatoes and Crispy Potatoes
Prepares: 4 servings
 
  • Preparation time: 40 minutes
  • Cooking time: 35 minutes

  • Ingredients
  • For the potatoes
  • 900g/2 lb potatoes, thickly sliced
  • 1 tbsp olive oil
  • salt and pepper

  • For the fish
  • 560–675g/1 lb 4 oz–1 lb 8 oz salmon fillet, middle cut, skinned
  • salt and pepper
  • a little oil
  • 15g/½ oz butter, melted
  • ½ lemon, juice only

  • For the tomatoes
  • 400g can/½ x 28 fl oz can chopped tomatoes/diced tomatoes
  • 25g/1 oz butter, chilled and cubed
  • ½ tsp sugar

  • For the spinach
  • 15g/½ oz butter
  • 450g/1 lb spinach, baby leaf spinach or spinach cut into small pieces
  • a dash of white wine vinegar

  • Equipment
  • roasting tin for the potatoes
  • medium sized ovenproof dish for the fish


  1. Method
  2. Preheat the oven to 200°C/400°F/gas mark 6.

  3. For the potatoes
  4. Place the potatoes in a pan of boiling water and parboil for 5 minutes. Drain well.

  5. Tip the potato slices into a large bowl and season, then stir through the olive oil. Tip into a roasting tin and roast in the oven for 30 minutes, turning a couple of times.

  6. For the fish
  7. Lightly oil the ovenproof dish. Lay the fish in the dish, season and brush with the melted butter, then squeeze the lemon juice over. Bake in the oven for 20 minutes.

  8. For the tomatoes
  9. Put tomatoes into a small pan and bring to the boil. Reduce the heat a little and let bubble for 5 minutes to reduce the liquid. Then gradually whisk in the cubes of butter. Add the sugar and season to taste.

  10. For the spinach
  11. Melt the butter in a large pan and add the spinach leaves and cook until just wilted, about 3 minutes. Stir through a dash of white wine vinegar and then tip into a colander and squeeze out any liquid.

  12. To serve
  13. Arrange the spinach on a large platter, and place the fish on top, then pour the tomatoes around the fish. Serve with the crispy potatoes.

 

Salmon Provençale

Salmon Provençale

 

Salmon Provençale is a super tasty dish. Salmon fillet is roasted with baby potatoes, sweet cherry tomatoes, courgettes and olives tossed in olive oil and herbes de Provence.

 

Salmon Provençale
Prepares: 4 servings
 
  • Preparation and cooking time: 50 minutes

  • Ingredients
  • 575g/1 lb 4 oz salmon fillet, skinned
  • 450g/1 lb baby potatoes
  • 2 courgettes/zucchinis
  • 450g/1 lb cherry tomatoes
  • 20 black olives, pitted (optional)
  • 2 tbsp olive oil
  • 1 tbsp, plus ½ tsp herbes de Provence
  • salt and pepper

  • Equipment
  • A large baking tray/sheet


  1. Method
  2. Preheat the oven to 200°C/400°F/gas mark 6.

  3. Toss the potatoes in a small bowl with 1 tablespoon of the olive oil and a little salt. When coated, spread on the baking tray and put in the oven to roast.

  4. Meanwhile, pat dry the salmon with kitchen paper, sprinkle with ½ teaspoon of herbes de Provence and season. After the potatoes have been roasting for 15 minutes, remove from the oven and turn leaving a space in the centre of the tray to lay the salmon. Return to the oven.

  5. Then slice the courgettes/zucchinis into ½ inch rounds and put in a bowl. Add the tomatoes, olives (if using), the remaining olive oil, 1 tablespoon herbes de Provence and season. Toss together to coat. After the salmon has been baking for 10 minutes, remove the pan from the oven, turn the potatoes and spread all the vegetables around the salmon. Return to the oven and continue cooking for a further 10–12 minutes until the tomatoes are just starting to burst but still holding their shape and the salmon is cooked through.

 

Salmon Fish Cakes

Salmon Fish Cakes

 

These salmon fish cakes are very easy to put together and, as they can be frozen, are always a good standby for a light supper or a special lunch.

 

Salmon Fish Cakes
Prepares: 4 servings for a light supper and 6 for a lunch
 
  • Preparation time: 20 minutes
  • Refrigeration time: 15 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • 340g/12 oz potatoes, peeled and cut into equal sizes
  • 25g/1 oz butter
  • 2 x 213g cans red Pacific salmon
  • 1 tbsp fresh parsley, chopped
  • salt and pepper
  • milk to bind
  • 1 egg, beaten
  • 50g/2 oz fresh breadcrumbs
  • oil for frying


  1. Method
  2. Put the potatoes in a pan of boiling, salted water and cook until tender, about 20 minutes. Drain.

  3. Cream the potatoes with the butter. Drain the salmon, removing any bones and skin and then mix into the potatoes with the parsley. Season to taste and bind with a little milk. Shape into 8 cakes for a light supper or 12 for a lunch. Chill for 15 minutes to firm up.

  4. Put the egg in a shallow bowl and spread the breadcrumbs over a plate. Dip the fish cakes in the egg and then coat with the breadcrumbs. (You may need more egg and breadcrumbs if you are making 12)

  5. Heat a little oil in a pan over a gentle heat and cook the cakes for about 5 minutes until golden brown. Turn and cook for a further 5 minutes. Garnish with parsley.

  6. To freeze
  7. After they have been coated with the egg and breadcrumbs, open freeze them until hard then pack in a container, seal and return to the freezer. To thaw, place on a tray, cover loosely, and leave at room temperature for about 3 hours. Cook as above.