How To: COOK our new Salmon and Asparagus Bake

New Salmon & Asparagus Bake Recipe

So, what's new?

Announcing the reinvention of our Salmon & Asparagus Gratin as a very sophisticated, creamy, indulgent, posh fish pie (it is officially no longer a 'gratin' as the topping no longer has cheese and breadcrumbs in it - learn something new everyday eh?). Our new sauce creates a much cleaner taste with some fennel seeds to give a lovely background flavour to suit the fish and a touch of white wine in the sauce. We’re now using crushed baby potatoes on top, with plenty of butter and a sprinkling of chives. The mix of salmon and asparagus has also been adjusted to produce a much better balance of flavours (the asparagus flavour is more subtle than it was previously). 

COOK: £18.50 (or you cook: £17.29 + 5 hours)

How To Make it Yourself:

• 4 large salmon fillets (diced)
• 1 tablespoon of olive oil
• One small chopped onion
• One fresh bay leaf
• A sprinkling of fennel seeds
• 500 ml of milk
• 2 knobs of butter
• 30 grams of plain white flour
• 210 ml of cream
• A small glass of white wine (or more if you fancy)
• A small glass of sherry
• 2 teaspoons of fresh lemon juice
• Fresh dill to season
• Asparagus spears

• 680 grams new potatoes
• 2 knobs of butter
• Freshly chopped chives
• Salt and ground white pepper to taste

1. Begin by preparing your sauce. Cook your onions in a pan with fennel seeds & bay leaves until soft. Leave to simmer for around 45 minutes so that flavours can gently infuse.
2. Melt the butter in a pan and add the salt and flour, mixing well. Leave on a medium to low heat.
3. Reduce the white wine, sherry and lemon juice to two tablespoons.
4. Strain the simmered milk, discarding the onions, bay leaves and fennel seeds. This should be reduced to around 500ml, and can be left to one side for the moment.  
5. Slowly add the milk to the cooked butter & flour, stirring out any lumps as you bring it to the boil. Once boiled switch off.
6. Add the remaining cream and the wine reduction, bringing it up to the boil once again before switching off.
7. Finish by seasoning with fresh dill and ensuring the sauce is mixed well.
8. Weigh your new potatoes, cutting any large ones in half. Place into water to wash.
9. Put the potatoes into a large pan and cover with water. Bring to the boil and simmer until cooked.
10. Melt the butter in a pan ready for the potatoes.
11. Once they are cooked drain the potatoes before returning them to the pan to dry out on a low heat.
12. Once dry, crush the potatoes in the butter, seasoning with salt and pepper. Make sure that no large lumps remain.
13. Put the salmon into an oven dish and sprinkle with the asparagus spears (you can leave these whole, half them or chop them- whatever you prefer).
14. Pour over the cream sauce and allow to sit for around ten minutes, (this will mean that your potatoes won’t sink when you put them over your salmon).
15. Make sure your salmon is completely covered with an even layer of crushed potatoes before putting the dish in the oven to bake.  
16. Finish with a sprinkling of chives!

Or you could buy a ready made Salmon & Asparagus Bake (cooked by our chefs at our kitchen in Kent) - and sit back and relax instead!