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.
large bag (plastic container) baby leaf spinach, about 500g (18 oz)
a dash of white wine vinegar
You will also need a roasting tin/pan for the potatoes and an ovenproof dish large enough to lay the fish in a single layer.
Preheat the oven to 200°C/400°F/gas 6.
For the potatoes
Peel and cut the potatoes into even-sized pieces. Place in a pan and cover with water. Bring the water to the boil and then simmer for 7 minutes. Drain and leave for a few minutes until the potatoes are cool enough to handle.
Now thickly slice and add to a large bowl. Season, add the oil and toss to coat. Tip into the roasting tin/pan and roast for 30 minutes, turning a couple of times.
For the fish
Lightly oil the ovenproof dish, add the fish and brush with the melted butter. Season and then squeeze the lemon juice over the top. Bake in the oven, uncovered, for 18 minutes.
For the tomatoes
Tip the tomatoes into a small pan and bring to the boil. Reduce the heat and let the juice bubble for 5 minutes to reduce.
Now gradually stir in the cubes of butter over a low heat and then add the sugar. Season to taste.
For the spinach
Melt the butter in a large pan and add the spinach leaves. Cook until just wilted, about 3 minutes.
Next stir through a dash of white wine vinegar, then tip into a colander and press out the liquid.
Divide the spinach among four serving plates and place a salmon portion on top. Spoon the tomatoes around one side of the fish and the crispy potatoes on the other.
Put the potatoes in a large pan of cold salted water, bring to the boil, and cook for 20 minutes, until tender.
Add the eggs during the last 10 minutes (saves on another pan!). Once the eggs are ready, remove from the pan and run them under cold water. (This will prevent a dark rim forming round the yolk while they are cooling.)
Drain and mash the potatoes with 28g (1 oz) (⅛ cup, or ¼ stick) of the butter and a little milk, until creamy. Set aside.
Next, melt the rest of the butter in a pan and, once foaming, tip the pan and quickly add the flour. Stir to form a smooth paste and cook over a low heat for 2 minutes. Warm the milk (a microwave makes this quick) and gradually stir into the roux until smooth. Stir in the wine. Bring to the boil and then reduce the heat and gently cook for 5–10 minutes until the sauce is very thick, stirring constantly. (The sauce needs to be very thick because once the fish is added and cooks in the sauce, its juices will thin it.) Add the lemon juice, salt and pepper and a good grating of nutmeg.
Now cut the fish into bite-sized chunks and mix into the sauce with the spinach. Spoon into the ovenproof dish.
Peel the eggs, carefully cut into quarters and scatter them evenly over the top of the fish.
Cover with the mashed potato and sprinkle with the cheese.
Cover the dish with foil and cook in the oven for 20 minutes. Remove the foil then cook for a further 10–15 minutes until the top is golden and the sauce is bubbling around the edges.
675g (1½ lb) potatoes, cut into even sized pieces (about 5 medium)
115g (4 oz) cooked ham, diced
340g (12 oz) baby spinach leaves, chopped
28g (1 oz) butter (2 tbsp, or ¼ stick)
28g (1 oz) flour (3 tbsp)
150ml (5 fl oz) milk (⅔ cup)
150ml (5 fl oz) hot chicken stock (⅔ cup)
salt and ground black pepper
150ml (5 fl oz) single/table cream (⅔ cup)
85g (3 oz) Gruyère cheese, grated (¾ cup)
1.5 litre/2½ pint (6 cup) ovenproof dish
Preheat the oven to 200°C (400°F) (gas 6).
Put the chicken, onion, carrot and bay leaf into a pan and cover with water. Bring the water to the boil, then cover the pan and gently simmer for 15 minutes. Remove the chicken and discard the water and vegetables.
Blanch the potatoes in boiling salted water for 5 minutes. Drain and, when cool enough to handle, dice into 1cm (½ inch) cubes.
Dice the chicken and put into a large bowl along with the ham and spinach. Toss to mix, then spread over the base of the ovenproof dish.
Melt the butter over a medium heat. Turn the heat down and quickly stir in the flour and mix to a smooth paste. Gradually add the milk and stock, stirring continuously until there is a smooth sauce. Bring to the boil, then reduce the heat and simmer for a further 2–3 minutes, stirring continuously, until the sauce begins to thicken. Remove from the heat. Add the seasoning, cream and cheese and beat well.
Pour half the sauce over the chicken mixture. Spread the cubed potato over the top, then spoon the rest of the sauce over.
Bake above the centre of the oven for 40 minutes until the potato is tender and has started to brown.