Salmon, horseradish, and kale bake
Serves 4
Put 4 skinned salmon fillets, about 5½oz (150g) each, in a deep skillet, and cover with milk. Poach gently over low heat for about 10 minutes until opaque and cooked, then transfer the salmon to a casserole dish using a slotted spoon.
Discard the poaching liquid. Trim the tough stalks from 2 handfuls of kale, and roughly chop the leaves. Boil or steam for about 5 minutes until nearly soft, then drain and add to the salmon.
Combine gently. Make a cheese sauce with the addition of 1–2 tablespoons creamed horseradish, pour evenly into the casserole, and bake in a 400°F (200°C) oven for about 15 minutes, until golden.
0 comments:
Post a Comment