150
Ingredients
- 4 salmon steaks, about 150g/5oz each
- 225g/8oz spinach leaves
- For the lemon mash
- 450g/1lb potatoes, cubed
- 25g/1oz butter
- 2 tablespoons milk finely grated zest of 1⁄2 lemon
- For the sauce
- 25g/1oz butter
- 25g/1oz plain flour
- 200ml/7fl oz skimmed milk
- finely grated zest of 1⁄2 lemon
- 4 tablespoons chopped fresh herbs
- 1 red pepper, finely chopped
- 1 egg, lightly beaten
- salt and freshly ground black pepper
Instructions
- Cook the potatoes in boiling water for 15–20 minutes until tender.
- Meanwhile, make the sauce. Melt the butter in a saucepan, add the flour
and cook, stirring, for 1 minute. Remove from the heat and gradually stir
in the milk. - Return to the heat and bring to the boil, stirring, until thickened and
smooth. Add the lemon zest, herbs, red pepper and egg. Season with
salt and pepper. Stir well. - Heat a non-stick frying pan, and cook the salmon for 3–5 minutes on
each side until golden brown. Transfer to a flameproof dish. - Spoon the sauce over the fish, and put under a hot grill until the sauce is
set and the salmon is just cooked through. - Meanwhile, lightly steam the spinach for 8 minutes in a steamer set over
a pan of boiling water. - Drain and mash the potatoes, then stir in the butter, milk and lemon zest.
Serve with the fish and spinach.
