Salmon with Spinach and Lemon Mash

Ingrédients

• 1 moyen egg, lightly beaten
• 1 pincée black pepper
• 1 pincée salt
• 2 cuillères à soupe lemon rind, finely grated
• 2 oz fresh herbs, chopped (4 tbsp)
• 16 oz potatoes, cubes
• 1 moyenne red pepper, finely chopped
• 20 oz salmon steaks (4 x 5 oz)
• 8 fl oz skimmed milk
• 8 oz spinach
• 1 oz plain flour
• 2 oz vegetable fat spread, reduced calorie

Directives

1. Cook the potatoes in boiling water for 15-20 minutes until tender.
2. Meanwhile, make the topping. Melt 1oz of the spread in a saucepan, add the flour and cook, stirring, for 1 minute. Remove from the heat and gradually stir in 7 fl oz of the milk.
3. Bring to the boil, stirring, until thickened and smooth. Add 1 tbsp of the lemon rind, herbs, seasoning, peppers and egg. Stir well.
4. Heat a non-stick frying pan or griddle and cook the salmon for 3-5 minutes on each side until golden brown. Transfer to a flameproof dish.
5. Spoon the sauce over the fish, put under a hot grill until the topping is set and the salmon is just cooked through.
6. Lightly cook the spinach according to packet directions.
7. Drain and mash the potatoes, then stir in the remaining spread, milk and lemon rind. Serve with the fish and spinach.