Ingredients
- 700 g Potatoes, diced
- 120 g Milk
- 1 small onion, halved
- 1 leek, rough chopped
- 2 stalks celery, rough chopped
- 3 cloves garlic
- 20 g olive oil
- 1 tbsp veggie stock concentrate
- 1 400g tin pink or red salmon in brine
- 20 g lemon juice
- 1 large carrot, diced
- 1 large zucchini, diced
- 2 MC frozen veg ie, peas and corn
- 100 g tasty or parmesan cheese, diced
- 2 slices frozen bread
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Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place potato and milk into bowl. Cook for 20 mins, 100C, speed 2. Mash by going to speed 4 for 10 seconds. Remove from bowl and place in casserole dish - does not need to be covered.
Place onion, leek, celery and garlic into a clean bowl. Chop for 3 seconds, speed 7. Scrape down sides of bowl, add oil and veggie stock and cook 3 mins, 100C, sp 2, MC off.
Add carrot and zucchini and cook 8 minutes, 100C,
"Counter-clockwise operation" sp 2. Add frozen veg after 3 minutes.Add salmon and lemon juice. Incorporate 5 seconds,
"Counter-clockwise operation" sp 2. Add mash and incorporate 10 seconds, "Counter-clockwise operation" sp 2 using the spatula to help. Scrape out into casserole dish.Put cheese and herbs into a clean bowl. Grate for 3 seconds, sp 7. Add bread broken into a few pieces and turbo 2-3 times for a couple of seconds each time until a crumb is formed. Spread on top of salmon mix and bake for 20 minutes.
Tip
I generally serve this with lightly steamed brocoli, cauliflower and snow peas. As well as adding vitamins, it adds some 'crunch' which goes nicely with the smoothness of the bake.
Thermomix Model
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Recipe is created forTM 31
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Comments
This was quick and easy, go to meal and quite tasty. I will use it again.
Hi ChaLilli, it's only really to brown/crisp the top, as it will be fairly warm from the hot mash and cooking of the veggies. I normally do it on about 150 in my oven, but it's a pretty hot oven, so maybe 160-170 if your oven runs more 'normally'.
Hi, what temperature do you bake this at?