This was a midweek dinner recipe from Nigel Slater but in our house, fish in cream is more of a Friday night feast. I adapted the recipe too because he uses pasta which we had eaten the evening before, plus I think salmon and new potatoes have an affinity at this time of year. Also the recipe suggested you should bake the dish in the oven for 20 minutes, but that seems unnecessary. Just don't make it in advance so that it doesn't need reheating and a quick flash under a hot grill is enough to finish it.
This is a rich, easy and delicious meal for two which just needs a green vegetable or a watercress salad alongside. I am sure you could increase the quantities for 4.
Salmon in Cream for 2
2 fillets of salmon
2 eggs, optional. I added them on a whim, suddenly thinking the salmon pieces were rather small. But in truth they were not essential - just add if you are worried about quantities.
300 ml double cream.
New potatoes, approx half a pound or as many you think you need.
Slices of bread, preferably wholemeal or even sourdough. It can be stale.
Herbs, thyme or dill
Cut the potatoes in half, boil in well salted water until tender. Drain.
While they are cooking, put the cream and salmon in a pan, add a bay leaf and a little black pepper.
Bring just to the boil, turn to very low and cook 10 mins or until the salmon flakes.
Put the salmon in fairly large pieces into an ovenproof dish.
Add the potatoes, cutting them into smaller pieces as you go.
Take the bay leaf out of the cream. Add 2 heaped teaspoons of grain mustard.
Put the sliced eggs on top of the fish and potatoes if you are using them.
Crumb several slices of bread, which is easy in a food processor, but can also be done by hand. Add some herbs, whichever you are using.
Dribble the cream over the dish. It will be quite thick and not seem enough, but it is.
Sprinkle enough crumbs to make a topping.
Put under a hot grill for just long enough to brown the top.
This is a rich, easy and delicious meal for two which just needs a green vegetable or a watercress salad alongside. I am sure you could increase the quantities for 4.
Salmon in Cream for 2
2 fillets of salmon
2 eggs, optional. I added them on a whim, suddenly thinking the salmon pieces were rather small. But in truth they were not essential - just add if you are worried about quantities.
300 ml double cream.
New potatoes, approx half a pound or as many you think you need.
Slices of bread, preferably wholemeal or even sourdough. It can be stale.
Herbs, thyme or dill
Cut the potatoes in half, boil in well salted water until tender. Drain.
While they are cooking, put the cream and salmon in a pan, add a bay leaf and a little black pepper.
Bring just to the boil, turn to very low and cook 10 mins or until the salmon flakes.
Put the salmon in fairly large pieces into an ovenproof dish.
Add the potatoes, cutting them into smaller pieces as you go.
Take the bay leaf out of the cream. Add 2 heaped teaspoons of grain mustard.
Put the sliced eggs on top of the fish and potatoes if you are using them.
Crumb several slices of bread, which is easy in a food processor, but can also be done by hand. Add some herbs, whichever you are using.
Dribble the cream over the dish. It will be quite thick and not seem enough, but it is.
Sprinkle enough crumbs to make a topping.
Put under a hot grill for just long enough to brown the top.
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