Ingredients:
6 jacket potatoes
1 medium white onion, chopped
2 tbsp olive oil
1/2 tsp salt
200g fresh spinach
200ml dry white wine
1/2 lemon
2 tsp dijon mustard
200ml sour cream
Salt and pepper
500g fillet of salmon portions with skin removed
8 king scallops with the roe removed
70g frozen peas
8 gherkins
30g grated cheese
Method:
Place the jacket potatoes onto a baking tray and cook in the oven for 1 hour at 170°c or until soft in the middle.
Once cooked remove from the oven and cut open.
Place the onion into a non-stick frying pan with a drizzle of olive oil and cook for a couple of minutes until soft.
Add the spinach and cook for a further couple of minutes to wilt the leaves.
Lift the spinach out and place in a sieve, then push the excess liquid out of the leaves before transferring into an ovenproof dish.
Return the non-stick pan to the heat and add the remaining onions.
When the onions are soft, add in the white wine and boil until the liquid has reduced by half.
Add the mustard and sour cream, then simmer for 2 minutes before removing from the heat.
Cut the salmon into cubes and sit on top of the spinach, in the ovenproof dish, then add the scallops and season with a little salt and pepper.
Add the peas and gherkins, followed by the white wine sauce.
Scoop out the inside of the potatoes and place into a potato ricer to mash.
Season with a little salt and pepper before spreading over the top of the fish.
Sprinkle over the grated cheese and bake in the oven at 180°c for 40 minutes until golden and bubbling.
Products Used:
