I recently became the proud owner of an entire salmon. On sale at the supermarket for a mere 6€/kilo, I couldn’t pass up this deal. Luckily the lady at the fish counter was super nice and offered to cut the fish into two large filets, because I honestly had no idea what to do with the whole salmon, fins, tail, head and all. I knew that I’d have no trouble deciding what to do with the 8+ filets and change, but actually de-boning it and preparing it would be another battle.
I wanted to make a crustless quiche that was mostly inspired by the stunning romanesco broccoli that I got the same day while grocery shopping. I started by trimming the filets into individual portions, leaving the smallest end pieces whole for my crustless quiche. Next, I meticulously removed every fish bone with tweezers. This was not fun, but necessary. After freezing the beautiful filets, I took what was left and seared it skin-side down until just barely cooked, making it easier to separate from the skin.
Throwing this quiche together was as simple as pie. Simpler even. Salmon, broccoli, salt, pepper and nutmeg in a large baking dish, eggs beaten with milk, cream, more salt and pepper poured over the top and voilà! 35 minutes in the oven and I called it a day.
Crustless quiche with salmon, leeks and romanesco broccoli
1/4 pound fresh salmon
1 leek, finely chopped
1 head of romanesco broccoli, roughly chopped
1/2 C milk
1/4 C heavy cream
1 t nutmeg
Salt and pepper
Preheat your oven to 350 degrees. Cut the salmon filets into bite-sized pieces and add to a baking dish. Add the broccoli and leeks to the same dish, season with salt, pepper and nutmeg. Beat the eggs, milk and cream in a separate bowl and pour over the other ingredients. The eggs should just about cover the rest, but it’s OK if they don’t completely. Bake for 30-35 minutes, until the eggs are firm to the touch and lightly browned.