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Bay-crumbed salmon with creamed spinach & wild mushrooms

Bay-crumbed salmon with creamed spinach & wild mushrooms served in a casserole dish

Bay-crumbed salmon with creamed spinach & wild mushrooms

Name: Bay-crumbed salmon with creamed spinach & wild mushrooms
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Ingredients: 4 bay leaves; 50g dried breadcrumbs (preferably panko); ½ lemon zested and juiced; 500g spinach; 300ml double cream; 100ml white wine; 30g dried porcini mushrooms very roughly chopped; 1 whole skinless salmon fillet (about 850g); 50g butter

Tom Kerridge

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Serves 6

Easy

Prep: 20 mins

Cook: 35 mins

plus resting

A star rating of 4.8 out of 5.33 ratingsRate

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Serve Tom Kerridge's salmon with creamed spinach and a light white wine and mushroom sauce for a fabulous fish course. It's also a great dish for easy entertaining.

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Ingredients

Nutrition

Units:

MetricUS

4 bay leaves
50g dried breadcrumbs

(preferably panko)
½ lemon

zested and juiced
500g spinach
300ml double cream
100ml white wine
30g dried porcini mushrooms

very roughly chopped
1 whole skinless salmon

fillet (about 850g)
50g butter

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Nutrition: Per serving

kcal657
fat52g
saturates24g
carbs10g
sugars2g
fibre1g
protein34g
salt0.5g

Method

step 1

Crush the bay leaves as finely as possible using a pestle and mortar, then mix with the breadcrumbs, lemon zest and some seasoning, then set aside. Put the spinach in a colander and pour over boiled water from the kettle to wilt it. Rinse under cold water to cool, then squeeze out as much of the water as possible. Bring the cream, white wine and mushrooms to the boil in a pan, then remove from the heat and set aside.
step 2

Spread out the wilted spinach in the base of a baking dish or roasting tin that’s large enough to snugly fit the salmon. Pour over the creamy mushrooms. Season to taste. Lay the salmon on top, down the middle of the dish, with the rounded-side up. Season the salmon and drizzle over the lemon juice, then scatter over the breadcrumbs so the fillet is completely covered. Will keep chilled for up to 24 hrs.
step 3

Heat the oven to 200C/180C fan/gas 6. Dot the butter over the salmon and bake for 30-35 mins until the fish is just cooked through, the crumb is golden and the cream has bubbled into the spinach. Leave to rest for a few minutes, then serve the salmon and spinach straight from the dish.

Recipe from Good Food magazine, April 2020

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A star rating of 4.8 out of 5.33 ratings

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