10 oz (300 g) frozen spinach
1 lb (500 g) fillet of salmon
butter to grease the oven proof dish
1/2 stock cube
1 tsp cornflour
black pepper
1 pint (500 ml) single cream
3 tbsp pine kernels
1 lb (500 g) fillet of salmon
butter to grease the oven proof dish
1/2 stock cube
1 tsp cornflour
black pepper
1 pint (500 ml) single cream
3 tbsp pine kernels
method
1. Preheat the oven to gas mark 6 (400° F or 200° C). Defrost the spinach following the instructions on the packet. Wash and dry the fillet of salmon.
2. Grease the oven proof dish and line with the spinach. Add the salmon pieces. Dissolve the stock cube in a little hot water and mix together with the single cream and cornflour. Season with pepper,
3. Pour the sauce over the salmon fillets. Sprinkle the pine kernels over the gratin, place the oven proof dish in the centre of the oven and bake for approximately 25 minutes. Serve with rice or green fettuccine.
2. Grease the oven proof dish and line with the spinach. Add the salmon pieces. Dissolve the stock cube in a little hot water and mix together with the single cream and cornflour. Season with pepper,
3. Pour the sauce over the salmon fillets. Sprinkle the pine kernels over the gratin, place the oven proof dish in the centre of the oven and bake for approximately 25 minutes. Serve with rice or green fettuccine.
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