Salmon Casserole with Petits Pois

Name: Salmon Casserole with Petits Pois
Cuisine: British
Ingredients: 300 g salmon fillet, skinned and diced; 200 ml milk; 30 g butter; 20 g plain flour; 90 g frozen petits pois or shelled fresh peas; 90 g frozen petits pois or shelled fresh peas; 1 teaspoon sugar (optional); 4 tablespoons double cream; A sprig of mint, finely chopped

Preparation info

Serves
2
adults and 2 small children

Difficulty
Easy

Appears in

Eat Up

By Mark Hix

Published 2000

About

This is quite a colourful little casserole, pink, white and green. Serve it in a glass or transparent plastic bowl with Proper Mashed Potato.

Ingredients

300 g salmon fillet, skinned and diced
200 ml milk
30 g

Europe
United Kingdom
Fish course
Pescatarian

Method

Poach the salmon in the milk for 3-4 minutes, then spoon out on to kitchen paper. Melt the butter in a separate pan, stir in the flour and cook on a low heat for a minute, then gradually whisk in the milk the salmon was cooked in. Simmer gently for 30 minutes and then strain through a fine sieve into a clean pan. Meanwhile, if using fresh peas, cook them in boiling salted water with the sugar f