I tend to do a big weekly shop on a Friday or Saturday (a big THANK YOU to whoever came up with the online grocery shopping idea :D). I usually buy things that are running low but are a must to always have in the cupboard, like flower, potatoes, rice, etc. When I started my life as a working mum I used to write the menu for the upcoming week and did the online grocery shop accordingly. Since then (only in a year) I got worse at planning but much better at improvising. Now I order food mainly for the freezer (there must be all type of meat ready to be defrosted and cooked any day) and buy vegetables to be used in a couple of days. They are most of the time parsnips, carrots, courgettes, broccolis, cauliflowers and mushrooms.

When it happens that I am standing in front of the fridge looking at the vegetables starting to look old, thinking how to use them up, I get my big saucepan and throw all in.

That’s how I came up with the following recipe I call casserole. Depending on the meat I have available it could be sausage casserole, salmon casserole but you can freely experiment with other meat as well. The same rule applies to the vegetables, you can omit or add any vegetables you prefer. The only thing I always add is a tin of tomatoes. My family’s favourite is the sausage casserole but we had salmon last time.

Salmon Casserole

Salmon casserole on a plate of tagliatelle

Salmon Casserole

Ingredients

  • 2 tbsp olive oil
  • 1 onion; chopped
  • 1-2 carrots, parsnips, celeriacs; diced
  • any mushroom; sliced
  • 250-300g salmon (or trout) fillet
  • 1 tin of chopped tomatoes
  • about 150g broccoli, cauliflower; chopped
  • a fistful of peas (can be frozen)
  • salt, pepper

Method

Preparation: depending on how quickly you can chop but about 5 minutes
Cooking time: 25-30 minutes

  1. Fry the onion, carrots, parsnips and celeriacs in the oil until softened in a deep pan.
  2. Add the mushroom and the fish. I always add the salmon fillets with the skin on and remove the skin once the fish starts cooking because then it easily peels off.
  3. When the liquid from the mushroom and fish evaporates stir in the tin of tomatoes and add the broccoli, cauliflower and peas and season, to taste.
  4. Cover and gently simmer about 15 minutes, until the broccoli and cauliflower are soft.
  5. Serve with whatever you fancy: rice, mash or jacket potato, however our favourite is pasta and topped with parmesan, or with sausage casserole we have only bread.

Enjoy and let your creativity go wild with this recipe. I am looking forward to hearing your experiments and experiences. 😉

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