Creamy Lemon Potatoes with Herby Salmon
A kind of deconstructed fish pie without all the fuss and using only one pan and one serving dish. Creamy and rich with a touch of freshness with lemon and chives. These potatoes are also good served straight from the pan with baked ham or roast chicken.
- 300 ml Hollis Mead Organic Milk
- 250 ml Hollis Mead Organic Cream
- 900 g medium potatoes, peeled and cut into approx. 2cm cubes
- 4 x 140 g boneless, skinless salmon fillets
- 225 g frozen petit pois
- 1 unwaxed lemon, zest only
- 1 garlic clove, crushed
- 1 tbsp olive oil
- Small bunch chives, chopped
Place the Hollis Mead Organic Milk, Organic Cream, lemon zest and garlic, in a non-stick sauté pan and season generously with salt and pepper. Heat gently until just boiling.
Add the potatoes to the pan, bring back to the boil and cook at a medium simmer for approximately 20 minutes or until potatoes are just tender and still holding their shape.
Preheat the oven to 180C fan/gas mark 6. Meanwhile, place the salmon fillets in a bowl, Drizzle over the juice of ½ lemon, olive oil, chives and season well. Mix well to coat the salmon fillets.
Add the peas to the potatoes and gently stir through and pour into a gratin dish. Lay the salmon fillets over the top and place in the oven for 15 minutes. Serve with a watercress salad.
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