Ingredients
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3/4 lb salmon fillet, fresh and without skin, about 1-1 1/2 inch thick
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1 tablespoon parsley, chopped (preferably flat leaf)
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salt, to taste
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pepper, to taste
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1 tablespoon parsley, chopped (preferably flat leaf)
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2 medium onions, chopped
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1/2 garlic clove, minced
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1/2 cup low-fat milk (about)
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1 pinch nutmeg
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salt, to taste
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1/2 lb potato (like Yukon Gold)
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2 tablespoons olive oil
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olive oil, for the casserole form
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Instructions
- NOTE: Prepare fish and onions while potatoes are cooking.
- For fish: grease form. If necessary, cut fish into large pieces so that fish can be evenly put into casserole form. Salt and pepper to taste. Sprinkle 2 tbs parsley over salmon. Set aside. Preheat oven to 375 F (200 C).
- For onions: cook chopped onions in olive oil until soft (for about 1-2 minutes).
- Peel and cook potatoes in salted water for about 20 minutes until tender. Drain and mash potatoes. Add olive oil and add so much of the milk to have a spreadable consistency.
- Add onions, garlic and nutmeg. Salt to taste.
- Spread potatoes over fish.
- Mix bread crumbs and parmesan. Add enough olive oil to moisten the crumbs. Sprinkle over the potatoes.
- Bake in the middle of the oven for about 20 minutes until crust is golden brown. If it is getting to brown, cover it with aluminium foil.
- Directly before serving sprinkle with chopped parsley. Serve immediately.
- NOTE: time to boil potatoes is not included in cooking time, because you use it for the preparation of the other ingredients.