A crunchy parmesan crumble atop savory salmon with double-layer Broccoli and potato.
Salmon and Broccoli double Parmentier
Print Share on TwitterServes: 4
Calories: 485kcal
Daily Value: 27%
Calories: 485kcal | Carbohydrates: 42g | Protein: 27g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 92mg | Sodium: 379mg | Potassium: 1339mg | Fiber: 7g | Sugar: 2g | Vitamin A: 1000IU | Vitamin C: 76mg | Calcium: 230mg | Iron: 8mg
Ingredients
- 3 Salmon fillets
- 700 g Potatoes
- 250 g Broccoli florets
- 1 Shallot
- Chives
- 15 cl Double cream
- 20 g butter
- Salt & Pepper
Parmesan Crumble topping
- 50 g Salted butter
- 75 g Plain flour
- 45 g Parmesan Cheese
Instructions
Parmesan Crumble Topping
- In a bowl, add the butter diced into cubes with the flour and the grated parmesan;
- Rub the butter into the flour until it resembles large breadcrumbs;
- Chill the crumble mix in the fridge while preparing the Parmentier;
Salmon and Broccoli double Parmentier
- Peel and wash the potatoes; Roughly dice them; Add the potatoes in a saucepan filled with cold water; heat and boil for 20-25 minutes until soft; drain well;
- Cut the broccoli florets off the head; Wash and drain; blanch for 7-8 minutes; drain well;
- Mash the Broccoli with a hand potato masher; add 2-3 small potato pieces to obtain a smooth texture;
- Mash until to get an even texture;
- With a hand potato masher, mash the potatoes; add the double cream and chives; season with salt and pepper; stir in butter until melted and blended;
- A potato masher gives a coarser texture, keep mashing for a creamier texture; Potato mashers usually come with a wavy wire; you can use one with a grid plate for a more even and creamier texture;
- Finely mince the shallot;
- Preheat oven at 180°C;
- Remove skin and fishbones from the salmon fillets; In a large shallow bowl, dice the salmon into even smalls pieces; add 5cl of double cream; season with pepper;
- Combine well;
- In an oven-proof dish, spread a layer with the salmon mixture;
- Add a thin layer of mashed Broccoli;
- Top the broccoli layer with mashed potatoes;
- With the back of a spoon, spread mashed potatoes;Sprinkle over Parmesan Crumble;Bake for 30-35 minutes;
- Enjoy!
Calories: 485 kcal | Carbohydrates: 42 g | Protein: 27 g | Fat: 24 g | Saturated Fat: 13 g | Cholesterol: 92 mg | Sodium: 379 mg | Potassium: 1339 mg | Fiber: 7 g | Sugar: 2 g | Vitamin A: 1000 IU | Vitamin C: 76 mg | Calcium: 230 mg | Iron: 8 mg
