Recipe

Easy to make, one pan mid-week meal that the whole family can tuck into.

Serves: 4 people   |   Prep time: 5 minutes   |   Cooking time: 40 minutes

British   |   Main   |   Gluten Free

  

Ingredients

• 2 x 240g Packs boneless salmon fillets
• 300g Miniature potatoes
• 200g Trimmed leeks
• 150ml Double cream
• 60g Tartare sauce
• 25g Salted butter
• 1x flat tsp Garlic granules
• 60ml White wine or water
• 15ml Lemon juice
• 5g Fresh parsley

  

Method

1. Preheat the oven to 200°C/400°F/Gas mark 6.
2. Cut the potatoes in half if large.
3. Boil the potatoes in some salted water for 7/8 mins till tender, drain well and put to one side.
4. Slice the leeks in half lengthways and slice, wash in some cold water and drain.
5. Melt the butter in a frying pan, add the leeks and cook for 5 mins – stirring gently.
6. Add the garlic granules, wine or water, cream, tartare sauce and lemon juice – bring to the boil and cook for a few mins on a low light.
7. Pour this leek sauce into a baking tray about 25 x 35 cm, top with the potatoes.
8. Lay the salmon fillets on top and bake in the oven for 20 mins.
9. Chop the parsley – sprinkle over the top and serve.