Salmon and Leek Casserole Recipe

Delicious leek casserole
Yield: 4    Preparation Time: 20 mins    Cooking Time:
A seafood variation of the popular casserole.


1 medium leek
2 medium carrots, peeled
1 bulb fennel
1 stalk celery
3 medium potatoes, peeled
1 tablespoon butter
100g spinach
300g salmon fillet
500ml fish stock
200ml cream
100ml white wine
Salt and pepper
Lemon juice
Prawns, optional

Recipe Instructions

Prepare the vegetables.
Finely slice the leeks, fennel, carrots and spinach. Finely dice the potatoes. Fry all of these slowly in the butter then add the stock, wine and cream. Season with salt, pepper and lemon juice and let it cook slowly over a low heat until the vegetables are almost done.

Add the seafood.
Cut the salmon into 2 x 2cm pieces and place on top of the vegetables. If you choose to use prawns place as many as you can afford on top. Steam until the seafood is cooked through.


Main course