with roasted fennel and mashed potato
Fennel is a vegetable that can be tricky to get right, but when roasted in the oven it comes out super flavourful and just cooked enough. The creamy mashed potatoes and hazelnut crumb accompanying the salmon make this a dish that shouldn't be missed!
Allergens
Utensils
Tags
Salmon
200 grams
Breadcrumbs
1 pack(s)
Hazelnuts
10 grams
Potatoes
600 grams
Mayo
1 sachet(s)
Lemon
1 unit(s)
Fennel
1 unit(s)
Onion
1 unit(s)
Oil
1 tbsp
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Butter
to taste
Milk
to taste
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Halve, peel and chop the onion into wedges.
- Trim the root and stalk of the fennel. Halve lengthways then cut each half lengthways into quarters.
- Place the onion and fennel on a lined baking tray. Toss with salt, pepper and a drizzle of oil.
- Roast until tender, 25-30 mins. Turn the tray halfway through.
- Meanwhile, chop the potatoes into 2cm chunks (peeling optional).
- Place in a pot, cover with water and season with salt.
- Bring to the boil and cook until fork tender, 12-18 mins.
- Once cooked, drain in a colander (reserving a little cooking water) and return to the pot, off the heat.
- Add a knob of butter and a splash of milk or cooking water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
- Meanwhile, finely chop the hazelnuts.
- Zest and quarter the lemon.
- In a bowl, mix lemon zest, hazelnuts, breadcrumbs and 1 tbsp oil (per 2P).
- Lay the salmon on a lined baking tray, skin-side down. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
- Spread the mayo over the top of the fish then press the hazelnut crumb on top. Bake on the top shelf of the oven until cooked through, 10-15 mins.
- Dish up a helping of creamy mashed potato.
- Top with the hazelnut crusted salmon.
- Plate the roast fennel and onion alongside.
- Serve with remaining lemon wedges for squeezing over.
2916
kJ
Energy (kJ)
697
kcal
Energy (kcal)
30.5
g
Fat
4.9
g
of which saturates
81.9
g
Carbohydrate
7
g
of which sugars
0
g
Dietary Fiber
30.6
g
Protein
0
mg
Cholesterol
0.97
g
Salt
