Tonight on Neven's Irish Food Trails, Neven Maguire creates a Gratin of Salmon with Prawn, Spinach and Pesto. Get the recipe below.
Ingredients
Serves 4
- 4 x 175g (6oz) Salmon darnes, pin boned and scaled
- 16 raw Dublin Bay prawns, peeled and veins removed
- 125g (4 1/2oz) mozzarella cheese, grated
- 4 tsp chilli jam
- 4 tbsp basil pesto
For The Spinach
- 225g (8oz) spinach, tough stalks removed
- pinch of caster sugar
- sea salt and freshly ground black pepper
Method
Preheat the oven to 200°C (400°F/gas mark 6)
To Sauté The Spinach (Optional Step):
- Heat a pan over a medium heat with rapeseed oil
- Add the spinach, a knob of butter, sugar
- Season to taste
- Drain well on kitchen paper to remove the excess moisture
For The Salmon:
- Place the salmon on a baking sheet lined with non-stick parchment paper
- Arrange the spinach on top
- Place 4 of the prawns on top of each fillet and arrange the mozzarella on top
- Drizzle over the chilli jam and basil pesto
- Bake for 15–20 minutes, until golden brown
