Salmon Bake

Salmon Bake

Salmon Bake

Allergens: milk


Ingredients (to serve 10 children)

250g salmon fillets

250g white fish fillets (cod or pollock)

200ml semi-skimmed milk

500ml creme fraiche (contains milk)

1/2 squeezed lemon

1/2 teaspoon ground nutmeg

25g spring onions or chopped chives

200g spinach, fresh or frozen

5 large potatoes

50g unsalted butter (milk)

300g green beans



  1. Poach the fish in the milk for 7-8 minutes until just cooked through
  2. Remove with a slotted spoon and flake into a baking dish, removing any skin and bones 
  3. Strain the milk and mix with the creme fraiche, lemon juice, nutmeg, spring onions and spinach. Season to taste and pour over the fish
  4. Slice the potatoes and place over the fish mixture, brushing with a little melted butter
  5. Bake in a preheated oven at 180℃ (fan) for 25-30 minutes
  6. Serve with cooked green beans according to taste
Print Friendly, PDF & Email