Whole roasted salmon
Cooking whole sides of salmon makes for an impressive dinner party centrepiece. We've teamed the fish with delicate flavours of lemon parsley and bay
Swede dauphinoise
Serves 4
Easy
Prep:
Cook:
Give a classic French gratin dauphinoise a great British twist. Use swede instead of potatoes and if you don't like anchovies, add bacon lardons
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- 50g can anchovyin oil
- 2 tbsp of the oilfrom the anchovies
- 1 onionthinly sliced
- large sprig thymeleaves picked
- 2 large swede
- 300ml pot double cream
- 3 tbsp fresh breadcrumb
- 2 tbsp grated parmesan
Nutrition: per serving
- kcal611
- fat54g
- saturates30g
- carbs21g
- sugars12g
- fibre6g
- protein10g
- salt1.7g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Drain the anchovies but reserve 2 tbsp of the oil and heat it in a frying pan, then cook the onion for 10 mins until softened. Chop the anchovies and half the thyme, and stir them through the onion.
step 2
Peel the swedes, then quarter and slice. In a large bowl, toss the swedes with the onion, two-thirds of the cream and some cracked black pepper. Tip the swedes into a baking dish, cover with foil and bake for 30 mins.
step 3
Remove the dish from the oven, remove the foil, press down with a fish slice, then drizzle with the rest of the cream. Scatter over the breadcrumbs and Parmesan, then bake for about 1 hr more, until golden and the swedes are tender. Scatter with the remaining thyme.
