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Pesto-stuffed Salmon with Potato Dauphinoise
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Pesto-stuffed Salmon with Potato Dauphinoise
This stylish supper dish could hardly be easier and it makes two generous servings. You'll find the stuffed salmon tail joint on the Fish Service Counter and the potatoes in the ready-meal chiller cabinet.
- Preparation time: 5 minutes
- Cooking time: 25 minutes to 30 minutes
-
Total time:
30 minutes
to 35 minutes
Serves: 2
Ingredients
- 2 tbsp olive oil
- 1 Waitrose Pesto-stuffed Salmon Tail Joint
- 420g pack Waitrose Potato Dauphinoise
Method
- Preheat the oven to 190°C, gas mark 5. Grease a small ovenproof dish with half the oil. Place the salmon joint in the dish and brush the flesh with the remaining olive oil, season and set aside.
- Remove the sleeve and lid from the potato dauphinoise and place on a baking sheet. Cook for 10 minutes, then place the salmon on the shelf below and cook for a further 15-20 minutes until the potatoes are tender and the salmon is cooked - the fish should flake easily.
- Spoon the potatoes onto 2 warmed plates. Cut the salmon in half lengthways and place on top of the potato. Serve with green beans or a vegetable of your choice.
Comments
This recipe was first published in Sat Nov 01 00:00:00 GMT 2003.
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