Makes 4 servings. Difficulty
1-1/4 pounds salmon filet 1 small carrot 1 small onion, cut into eighths 1 celery stalk, cut into 2" pieces 4 black peppercorns 4 medium potatoes, peeled 1 Tablespoon olive oil 3 thin slices of pancetta, chopped 1 Tablespoon unsalted butter 2 Tablespoons Italian parsley, chopped 1 Tablespoon fresh basil, chopped 1 Tablespoon fresh oregano, chopped Salt and freshly ground black pepper 3 eggs 2/3 cup milk 1 Tablespoon gf flour 2 Tablespoons parmesan cheese, grated
Preheat oven to 375°F.
In a large pan place carrots, onions, celery and peppercorns. Position salmon on top of vegetables; adding enough cold water to pan to cover salmon Bring to a boil over high heat, then immediately remove from heat. Let stand for 10 minutes.
Remove salmon from water, drain and discard vegetables and poaching liquid.
Cut salmon into strips, discarding any bones.
Meanwhile, boil potatoes in salted water until just tender. Drain and thinly slice.
In a small skillet, heat olive oil over medium heat. Add pancetta and fry until just browned. Drain on a paper towel and set aside.
Butter a casserole dish and in alternating layers add potatoes and salmon. Sprinkle pancetta, parsley, basil, oregano, salt and freshly ground black pepper between each layer.
Beat eggs with milk and gf flour. Pour egg mixture over casserole. Top with parmesan.
Bake for 30 minutes or until top is golden. Serve immediately.