body {
max-width: 800px;
margin: auto;
padding: 1em;
text-align: justify;
background: rgb(255, 250, 229);
}
header { text-align: center; border-bottom: 2px solid black; margin-bottom: 2em; }
footer { text-align: center; border-top: 2px solid black; margin-top: 2em; padding: 1em; }
table { border-collapse: collapse }
td, th { border: 1px solid black; padding: 0.5em; }
#recipes ul { list-style-type: none; margin: 0; padding: 1em; margin-bottom: 1em }
#recipes #food { background: gold }
#recipes #dessert { background: lightcyan }
#recipes #drinks { background: pink }
Back
Salmon and gnocchi bake
- 1 salmon fillet
- 250g gnocchi
- 1 leek
- 100g cream cheese
- 1 tbsp tomato purée
- 200ml hot water
- Lemon juice, chilli flakes
- Panko
- Start defrosting the salmon in water
- Start pre-heating the oven and boiling a pan of water
- Wash and chop the leek
- In a wok, fry leek in butter until soft
- Brine the water and throw in the gnocchi. It's ok if it's still frozen
- Add water, cream cheese, and tomato paste to the wok.
- Season with salt, pepper, lemon juice, and chilli flakes to taste.
- Dice the salmon and rub salt into it. It's ok if it's still a bit frozen.
- When the cream cheese is melted and the sauce is uniform, remove from the heat, add the gnocchi and salmon.
- Transfer to dish and bake at 180C fan for 15-20 mins.
- Garnish with parsley.