French Onion Soup Gratinee - Chef Recipe by Kate Gibbs
By Kate Gibbs in 'foodoir' collaboration with her Grandmother Margaret Fulton in Margaret and Me by ...
350 g baby potatoes, cut into 5 mm thick slices
4 tsp olive oil
Sea salt and freshly ground black pepper
180 g green beans, trimmed
2 thick salmon fillets (about 400 g total)
2 tsp harissa paste
85 g pitted green olives, chopped
Preheat oven to 200°C.
Toss potatoes with half the oil, season and spread out on a baking tray. Roast for 15 minutes. Toss potatoes, then push them to one side of tray. Toss green beans with remaining oil and place on tray. Rub salmon with harissa, then add to tray. Bake for 12–15 minutes, or until salmon is cooked through to your taste. Scatter with olives.
Credits: Images and recipes from One Pan Roasts by Molly Shuster Murdoch Books, RRP $35.00.
Photo Credits: Images and recipes from One Pan Roasts by Molly Shuster Murdoch Books, RRP $35.00.