A hearty, comforting meal for one.
Ingredients
- 1 large potato (peeled and thinly sliced)
- 1 large onion peeled (halved and thinly sliced)
- 50 g portobello mushrooms (chopped)
- 50 g chestnut mushrooms (chopped)
- sprig of parsley
- 1 salmon fillet (skin off and sliced)
- 100 g pine nuts
- 50 g plain flour
- 50 g butter
- olive oil
- 50-75 ml fresh cream
- 50 ml white wine, (oaky chardonnay)
- 25 g goats cheese
- 25 g brie
- 25 g blue stilton
- rocket salad leaves
Method
- Place a knob of butter in a hot heavy based pan.
- Add the onions and sweat down until golden, remove to a bowl.
- Add the mushrooms and parsley to the pan and saute, drain through a sieve and put aside.
- Using a clean hot pan. Add a splash of olive oil and place the potato.
- Cook until golden on both sides. Remove and line a small oven dish, covering the bottom with one layer of potato. Keep the remaining potato for your cheese and onion potato dish.
- For the Sauce:
- Using a hot heavy based saucepan, add the butter.
- When melted reduce heat and add the flour to make a rue.
- Stirring all the time add the wine, the mix should return to a smooth paste, add more wine as you need it.
- Gradually add the cream, stirring all the time and increase the heat.
- Add the onion and mushrooms, keeping back some onion for you cheese and onion potato dish.
- Stirring all the time add the brie and goats cheese.
- Add the salmon and stir for about a minute, then remove from the heat.
- Pour the sauce over the potatoes and top with the pine nuts.
- Place in a pre-heated oven until the pine nuts have browned.
- For the Cheese and Onion Potatoes:
- Using a tall circular oven proof mould, grease with butter.
- Layer the remaining potato and onion starting and finishing with potato.
- Top with the blue stilton cheese and place in the oven along side the salmon dish untill the cheese has started to melt.
- Remove the two dishes from the oven.
- Remove the cheese and onion potato from the mould and place on a warm plate. Using a large spoon or spatula, put the salmon dish on the plate.
- Arrange some rocket leaves and drizzle with some olive oil and top with some pine nuts.
- Serve with a glass of chardonnay.
