From Waitrose Everyday Recipe
550g pack of 4 Waitrose Select Farm Salmon Fillets
1 broccoli crown, cut into florets (about 250g)
300g Yeo Valley Organic Fat Free Natural Yogurt
1 medium egg, beaten
1 tbsp Dijon mustard
Grated zest and juice of ½ lemon
3 tbsp white breadcrumbs
Preheat the oven to 200C, gas mark 6. Place the salmon in a shallow pan and pour over enough cold water to cover. Bring to the boil then lower the heat and poach gently for 10–12 minutes until just cooked through. Remove from the cooking liquid and flake the flesh. Arrange over the base of a shallow baking dish.
Steam the broccoli florets for 4–5 minutes until just tender then add to the salmon. Whisk together the yogurt, egg, mustard, lemon zest and juice, season and spoon over the broccoli and salmon to coat.
Scatter with the breadcrumbs and bake for 20–25 minutes until the topping is set and golden. Serve with new potatoes.
Friend of mine has been telling me about her fish bake and when I saw the recipe at waitrose, I thought it was a sign. Anyway I’ve made it but with some modifications, I used trout instead of salmon (i had two fillets in the freezer) and I decided to use cheddar cheese instead of the breadcrumbs. I just wanted a certain richness to my food today and I didn’t think breadcrumbs would do the trick.
I love the creamy white sauce, slightly sour because of the lemon juice but excellent as a complement to the fish and the broccoli.