REVIEW: Charlie Bigham's Salmon Parmentier

Alicia Maude
May 16
1 min read

I saw this new dish and had to try it out.

PACKAGING: Wooden pot lined with paper, plastic wrap and cardboard sleeve

INGREDIENTS: Potatoes (Sulphites), Salmon (20%) (Fish), Milk, White Wine (Sulphites), Double Cream (Milk), Leeks, Onions, Capers, Smoked Salmon (Salmon (Fish), Salt), Ciabatta Breadcrumbs (Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Olive Oil, Yeast, Salt), Flour (Wheat Flour, Calcium Carbonate, Niacin, Iron, Thiamin), Rapeseed Oil, Parsley, Salt, Cornflour, Parmigiano Reggiano (Milk), White Wine Vinegar, Honey, Extra Virgin Olive Oil, Dill, Lemon Zest, Tarragon, Secret ingredient: Obsession

NUTRITIONAL INFORMATION (per 100g):

Energy: 746 kJ
Energy: 179 kcal
Fat: 11g
- of which saturates: 4.7g
Carbohydrate: 10.7g
- of which sugars: 2.2g
Fibre: 0.9g
Protein: 7.1g
Salt: 0.94g

HOW TO COOK:

Oven cook

From Chilled

Electric 200°C, Fan 180°C, Gas mark 6, 35 mins please don't grill!

Pre-heat oven. Remove film but leave the salmon parmentier in its wooden tray.
Place on a baking tray in the centre of the oven (away from any element or flame) and cook for 35 mins.
Leave to stand for 2 mins before serving. Make sure it's piping hot.

This recipe includes some raw ingredients and isn't suitable for microwaving. Not suitable for freezing.