The salmon is served with a delicious French classic sauce, ‘Mornay’. Alternatively serve with white fish and cheese sauce.
Approx price: £5.37 or £1.34 per portion
Total time: 35 mins
- 300 mls milk
- 2 bay leaves
- 4 peppercorns
- 4 cloves garlic (whole)
- 50 g flour
- 2 tablespoons butter
- 50 g cheese (grated)
- 1/2 pack bag of spinach
- 4 salmon fillets
- 4 teaspoons pesto (optional)
- Preheat Oven: 350ºF – 180ºC – Gas Mark 4 – Moderate
- Make sauce by boiling milk, bay leaves, peppercorns and garlic cloves in a saucepan. When it starts to bubble take off heat.
- Pass through a sieve to remove solid ingredients.
- In the saucepan, mix flour and butter to a paste, add milk, a little at a time, mixing well, stirring to thicken sauce.
- Add the cheese to sauce, stir.
- Wash the spinach, do not dry. Place in a hot frying pan, the spinach will wilt very quickly. Depending on the size of the pan you may need to do this in batches.
- On a baking tray, or individual shallow dishes, lay spinach, season, layer fish on top and coat with mornay sauce.
- Bake in oven for 15-20 minutes or until the fish is cooked.
- Serve on warm plates, dribbled with pesto that has been diluted with olive oil or warm water.