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new brunswick salmon potato "pie"




Source of Recipe


ww.ca


Recipe Introduction


Serve this elegant herb-crusted fish entrée when you entertain. You can cook the potatoes and onions in advance, then assemble and bake at the last minute.




List of Ingredients





4 medium uncooked yukon gold potatoes
3/4 tsp table salt
1 medium red onion(s), peeled and thinly sliced
1 tsp thyme, fresh, sprigs
1/4 cup chicken broth, (60 ML)
1 pound salmon fillet(s), fresh
1/8 cup thyme, fresh
1/8 cup chives, fresh
1/8 cup basil, fresh
1/8 cup parsley, fresh
2/3 tsp black pepper
1 Tbsp lemon zest, grated




Recipe



Preheat oven to 400 degrees F (205 degrees C).


Place potatoes in pot with salted water to cover. Cook over high heat 30 minutes or until potatoes are just tender. Drain well. Slice 1/4-inch (6 mm) thick, but do not peel. Season with 1/4 teaspoon (1 ML) each salt and pepper Meanwhile, spray skillet with olive oil-flavoured nonstick cooking spray. Add onion and sauté over medium-high heat 3 to 5 minutes or until transparent. Season with 1/4 teaspoon (1 ML) each salt and pepper.


Spray 9-inch (1 L) glass pie plate with olive oil-flavoured nonstick cooking spray. Arrange half the potatoes in the plate. Top with 3 or 4 thyme sprigs. Arrange half the onion over potatoes. Add 3 or 4 thyme sprigs. Add remaining sliced potatoes, 3 or 4 thyme sprigs and remaining onions with 3 or 4 thyme sprigs. Pour broth over vegetables.


Place fish over vegetables. Toss herbs and lemon zest together. Add 1/4 teaspoon (1 ML) each salt and pepper. Pat herb mixture over fish. Bake 15 to 20 minutes or until fish is firm and cooked at the centre. Yield: 1 1/2 cups (375 ML) per serving.