Denise says:

This is a delicious unusual way of making a little piece of salmon go a long way. It is great family recipe that can be doubled in quantity. Serve with a green salad or a selection of seasonal green vegetables. For starter portions, place into small ramekins and reduce cooking time to 20 minutes. NB. Use the seasoning of salt sparingly as the anchovy essence/ fillets are salty! Preparation Time: 15 minutes Cooking Time: 45 minutes Serves: 6 starter or 4 for a main course


2 tablespoons olive oil 1 onion – peeled and finely chopped 30g plain flour 30g unsalted butter 300ml milk 2 tablespoons anchovy essence or 1 small tin anchovy fillets – drained and roughly chopped 1 tablespoon tomato puree Freshly ground black pepper – to taste 30g fresh parsley – roughly chopped 500g salmon – cut into cubes Salt and freshly ground black pepper – to taste For the Topping 2 Thick slices wholemeal bread 1- 2 tablespoon extra virgin olive oil 2 tablespoons parsley


1) Pre-heat the oven to 190 C/ 375 F/ Gas Mark 5. 2) Cook the salmon in the milk. Drain, retaining the milk to make the white sauce later. 3) Heat the olive oil in a medium sized saucepan. Sauté the onion until soft. Remove and set aside. 4) Add the butter to the pan, melt and stir in the flour. Cook for 2 minutes, then gradually add the retained milk, stir well. 5) Return the onion to the pan of white sauce and stir in the tomato puree, salt, pepper and anchovy essence/ fillets and parsley. 6) Flake the salmon and fold into the milk mixture. 7) Transfer to an ovenproof dish. 8) Place the bread and parsley in a food processor and whiz to form herb breadcrumbs. 9) Sprinkle the breadcrumbs over the top. Drizzle over a little extra virgin olive oil 10) Bake for 35 minutes or until brown and crunchy. Serve immediately