2 tbsp butter
4 cloves garlic, crushed
2 tsp thyme leaves
1 tbsp cornflour mixed with
4 tbsp cold water
salt and pepper
10 potatoes (peeled and sliced)
10 sage leaves (roughly torn)
4 portions salmon fillets
1 tbsp olive oil
20g micro herb leaves (serving)
Preheat the oven to 180°C and grease a Buffet Casserole with butter.
Mix together the cream, garlic, thyme and cornflour mixture, and season well. Arrange a layer of potato slices over the bottom of the dish, pour over a little of the cream mixture and scatter with a pinch of sage. Repeat until you have used all the potato slices and cream mixture. Bake for 60 minutes or until the potatoes are cooked through and golden.
Heat a large non-stick frying pan. Season the salmon well with salt and pepper, drizzle with a little olive oil and sear for about 2 minutes on each side.
Top the potato bake with the grilled salmon, scatter with micro herbs and serve.
Cooking time: 60 minutes
Pairs well with Survivor Wild Yeast Chardonnay.