Neven's Gratin of Salmon with Prawns, Spinach and Pesto

Name: Neven's Gratin of Salmon with Prawns, Spinach and Pesto
Yield: 4
Ingredients: 4 x 175g (6oz) Salmon darnes, pin boned and scaled; 16 raw Dublin Bay prawns, peeled and veins removed; 125g (4 1/2oz) mozzarella cheese, grated; 4 tsp chilli jam; 4 tbsp basil pesto; 225g (8oz) spinach, tough stalks removed; pinch of caster sugar; sea salt and freshly ground black pepper

Elevate your seafood dinner with Neven's creamy gratin of fresh salmon, prawns, spinach, and a vibrant pesto twist.

4 people

Ingredients

4 x 175g (6oz) Salmon darnes, pin boned and scaled
16 raw Dublin Bay prawns, peeled and veins removed
125g (4 1/2oz) mozzarella cheese, grated
4 tsp chilli jam
4 tbsp basil pesto

Spinach

225g (8oz) spinach, tough stalks removed
pinch of caster sugar
sea salt and freshly ground black pepper

Main

4 x 175g (6oz) Salmon darnes, pin boned and scaled
16 raw Dublin Bay prawns, peeled and veins removed
125g (4 1/2oz) mozzarella cheese, grated
4 tsp chilli jam
4 tbsp basil pesto

Spinach

225g (8oz) spinach, tough stalks removed
pinch of caster sugar
sea salt and freshly ground black pepper

Preheat the oven to 200°C(400°F), Gas Mark 6.

Place the salmon on a baking sheet lined with non-stick parchment paper. Arrange the spinach on top. Place 4 of the prawns on top of each fillet and arrange the mozzarella on top.

Drizzle over the chilli jam and basil pesto. Bake for 15–20 minutes, until golden brown.

To make Sautéed Spinach Heat a pan over a medium heat with rapeseed oil. Add the spinach, a knob of butter and sugar. Season to taste. Drain well on kitchen paper to remove the excess moisture.

Preheat the oven to 200°C(400°F), Gas Mark 6.

Place the salmon on a baking sheet lined with non-stick parchment paper. Arrange the spinach on top. Place 4 of the prawns on top of each fillet and arrange the mozzarella on top.

Drizzle over the chilli jam and basil pesto. Bake for 15–20 minutes, until golden brown.

To make Sautéed Spinach Heat a pan over a medium heat with rapeseed oil. Add the spinach, a knob of butter and sugar. Season to taste. Drain well on kitchen paper to remove the excess moisture.