Salmon & Broccoli Casserole (Print Version)
# Ingredients:
→ Fish and Veggies
01 -
3 medium potatoes (about 550g)
02 -
A fresh head of broccoli
03 -
4 salmon fillets (roughly 500g total)
→ Herbs and Dairy Products
04 -
A handful of fresh parsley leaves
05 -
One garlic clove
06 -
Two small shallots
07 -
120ml of cream (runny or slightly thickened)
08 -
30 grams of grated Comté cheese
→ Seasoning
09 -
Salt and pepper to taste
10 -
A pinch of ground nutmeg
11 -
1 teaspoon of olive oil
# Instructions:
01 -
Bring a pot of salted water to a boil and cook the potatoes for 25 minutes. Drain them and set aside.
02 -
Trim the broccoli into florets, rinse them well, then boil them for 8 minutes in salted water. Cool them quickly under cold water to keep the color vibrant.
03 -
Finely chop the shallots, garlic, and parsley. Warm up the olive oil in a pan, sauté the shallots for 2 minutes, then toss in the garlic, broccoli, parsley, salt, and pepper. Let it cook for another 2 minutes.
04 -
Heat your oven to 180°C. Remove the salmon’s skin and bones, then slice it into 2cm pieces. Lay the salmon at the bottom of a baking dish and pack the broccoli-shallot mixture tightly on top.
05 -
Mash up the potatoes into a smooth purée, mixing in the cream, nutmeg, salt, and pepper. Spread the purée over the veggie layer, sprinkle the grated cheese on top, and bake for 20 minutes. Finish with 5 minutes under the broiler for a golden crust.
# Notes:
01 -
You can make this dish ahead of time up to the baking step.
02 -
For a lighter purée, swap part of the cream for some broth.