Creamy salmon with chunky ratatouille

Batch cooking recipe for 8 people, takes only 20 mins; recipe has olive oil, aubergine, garlic clove, pepper, courgette, passata, vegetable stock, basil leaf, cream cheese, cream cheese, breadcrumb, pine nut, salmon fillet and crusty bread.

Creamy salmon with chunky ratatouille

Creamy salmon with chunky ratatouille

Recipe by Chef Soomro Course: Batch cooking
Servings

8

servings
Prep time

15 mins

Ingredients

  • Garlic Clove: 6 garlic cloves, sliced
  • Basil Leaf: small handful basil leaves, most chopped, a few leaves left whole to serve
  • Olive Oil: 1 tbsp olive oil
  • Pepper: family pack mixed peppers (5 total), deseeded and cut into large chunks
  • Vegetable Stock: 300ml vegetable stock
  • Courgette: 3 large courgettes, cut into chunky batons
  • Aubergine: 2 aubergines, cubed
  • Passata: 680g bottle passata
  • Salmon Fillet: 8 skinless salmon fillets
  • Breadcrumb: 40g fresh breadcrumb
  • Pine Nut: 40g pine nut, roughly chopped
  • Crusty Bread: crusty bread, to serve (optional)
  • Cream Cheese: 125g tub garlic cream cheese (we used Boursin Light)

Directions

  1. Heat the oil in a large non-stick wok or pan, add the aubergines and cook for 5 mins, stirring, until starting to soften and brown. Add the garlic and stir for a few secs. Tip in the peppers, courgettes, passata, stock and half the chopped basil. Season, cover and cook for 20 mins, stirring occasionally, until the veg is just tender. Cool, stir in the remaining basil and spoon into 8 x 250ml shallow ovenproof dishes or foil containers.
  2. For the salmon, beat together the cheeses. Mix the breadcrumbs and pine nuts on a plate. Spread the top of the fish fillets with the cheese mix, then dip in the nutty crumbs to coat the cheese. Put a fillet on top of each ratatouille-filled dish.
  3. Put the dishes inside freezer bags and seal. Use within 6 weeks. To serve, unwrap the dishes, put on a baking tray in a cold oven, then set to 200C/180C fan/ gas 6. Bake for 55 mins until bubbling and the fish is cooked. Check after 30 mins - if the crumbs are getting too brown, cover the fish with foil. Serve scattered with basil, with bread, if you like.