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SALMON BAKE WITH PAPRIKA AND TARRAGON

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Serves: 4

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What does this mean?

This recipe was given me by a friend from former Yugoslavia - I don't know if it's a traditional dish there, but the paprika and mace might show an Eastern European influence. Basically it's a richer and more interesting version of fish pie, and very good with a peppery salad like watercress or rocket.

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Ingredients

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For the salmon bake

  • 500 grams salmon (fillet, steaks, whatever you like)
  • 500 grams potatoes
  • butter (a little)
  • salt
  • pepper

For the sauce

  • 500 ml milk
  • 50 ml cream
  • 50 grams butter
  • 2 tablespoons plain flour
  • 4 tablespoons fresh tarragon (chopped, generous tablespoons)
  • ½ teaspoon paprika
  • ½ teaspoon mace (or nutmeg, or more - to taste)
  • salt
  • pepper

Method

  1. Preheat the oven to 180 C.
  2. Wrap the salmon in buttered tinfoil and bake for about 20 minutes until just cooked.
  3. Meanwhile, boil the potatoes and make a white sauce: melt the 50g of butter in a saucepan, blend in the flour, add the milk little by little and heat, stirring, until thick.
  4. Then stir in the cream, tarragon, paprika, and mace or nutmeg. Season well.
  5. Turn the oven up to 220 C. Unwrap the fish and flake its flesh into an ovenproof dish, removing any skin or bones.
  6. Pour the sauce over the fish then top with the potato, either sliced or mashed. Dot with butter and return to the oven for about 20 minutes until browned. (If you prefer, you can cook the sauce, fish and potatoes ahead of time and refrigerate them until needed. In this case allow the bake some extra cooking time to get the middle really hot.)

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