Creamy salmon, leek and tarragon bakes

Its easy to give your familys omega-3 intake a boost with these tasty bakes.

Recipe «Creamy salmon, leek and tarragon bakes» presented in category Recipes / Fish, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: Olive oil spray, 35g fresh breadcrumbs, 30g finely grated parmesan, 20g butter, 1 tbsp olive oil , 1 leek, pale section only, thinly sliced, 2 tbsp plain flour, 375ml Massel chicken style liquid stock , 80ml reduced-fat thickened cream, 1 tsp dried tarragon leaves, 500g skinless salmon fillets, cut into 2.5cm pieces, 1 x 475g ctn Potato Mash, warmed.

Ingredients:

• Olive oil spray 
• 35g fresh breadcrumbs 
• 30g finely grated parmesan 
• 20g butter 
• 1 tbsp olive oil 
• 1 leek, pale section only, thinly sliced 
• 2 tbsp plain flour 
• 375ml Massel chicken style liquid stock 
• 80ml reduced-fat thickened cream 
• 1 tsp dried tarragon leaves 
• 500g skinless salmon fillets, cut into 2.5cm pieces 
• 1 x 475g ctn Potato Mash, warmed 

Instructions

1. Preheat oven to 200°C. Spray four 250ml (1-cup) capacity ovenproof dishes with olive oil spray to lightly grease. Combine the breadcrumbs and parmesan in a bowl.
2. Heat butter and oil in a saucepan over medium heat. Add leek and cook, stirring, for 3 minutes or until leek softens slightly. Add the flour and cook, stirring, for 2 minutes. Add the stock, whisking until combined. Cook, stirring, for 5 minutes or until mixture comes to the boil. Add cream and tarragon and cook, stirring, for 2 minutes or until mixture thickens.
3. Add the salmon and cook, stirring, for 2 minutes or until salmon is just cooked through. Spoon into the prepared dishes. Sprinkle with breadcrumb mixture. Bake in oven for 10 minutes or until golden.
4. Serve with mash, if desired.