Regal Salmon bread and butter pudding
An interesting adaptation of a family favourite
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 - 6 | Fresh Salmon,Steaks,Fillet | Savoury | Bake | 30 mins to 1 hour |
Ingredients
- 500ml (2 cups) full cream milk
- 1 bay leaf
- 3 brown onions, peeled
- 2 cloves
- 25g butter
- 2 tbsp chopped fresh thyme
- 1 garlic clove, crushed
- 50g grated parmesan cheese
- 300g fresh Regal Salmon fillet, cut into chunks
- 1 baguette, sliced
- 4 eggs
- ½ tsp mustard powder
- 1 tsp each salt and pepper
Method
1. Place the milk in a saucepan with the bay leaf, 1 onion and the cloves over a medium heat until just scalding. Remove from the heat and set aside for 15 minutes to infuse. Strain and discard bay leaf, onion and cloves.
2. Preheat the oven to 190°C. Grease a 3 litre ovenproof dish. Thinly slice the remaining onions. Melt the butter in a medium frying pan over low heat. Add the onion and cook for about 10 minutes until just softened. Add the chopped thyme and garlic and season with salt and pepper. Combine the cheeses, then stir in the onion mixture.
3. Place a layer of bread slices on the base of the dish and cover with a layer of the cheese mix, then salmon. Repeat and finish with another layer of bread. Beat the eggs and mustard into the milk, then pour over the pudding. Allow to stand for 10 minutes before baking in the oven for 40-45 minutes or until puffed and golden. Serve with a salad.
