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Potato & Salmon Gratin with Fennel
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Chef :
cookpad.japanPotato & Salmon Gratin with Fennel
I recommend organic potatoes since you don't have to peel them which gives the gratin a nice accent (plus it's so convenient). This dish smell so wonder I'm currently addicted to it! Enjoy!
Ingredient
Food ration :
4 servingsCooking time :
45 mins
120 grams
salmon fillet (4-5 oz.)
2 tsp
white wine
1 dash
white pepper
20 grams
white flour (2 Tbsp)
30 grams
unsalted butter (2 Tbsp)
3 grams
salt (1/2 tsp)
Cooking instructions
* Step 1
Prepare all the ingredients.
* Step 2
Since these are organic potatoes, I don't need to peel them. Slice them and sprinkle with salt. Cover them with a damp paper towel and microwave for about 7 minutes.
* Step 3
Cut the salmon into pieces into angular pieces. Combine the white wine and white pepper with the fennel.
* Step 4
Sauté the sliced onion and shredded fennel with 30 g/2 Tbsp of butter in a frying pan. Sprinkle with a little bit of salt.
* Step 5
Add the flour and stir on low heat until no longer floury.
* Step 6
Add the milk and cook thoroughly until it becomes creamy. Season with salt and pepper.
* Step 7
Fry the salmon in little oil. Next, lightly sauté the potatoes.
* Step 8
Arrange them in a oven-safe dish as shown in the photo.
* Step 9
Cover with the fennel cream and bake for 15 minutes at 220°C/425°F. Lightly sprinkle with olive oil and panko.
* Step 10
This is fresh fennel. It goes great with fish! The stalks can be used in soups or stock and it smell wonderful!
Note: if there is a photo you can click to enlarge it
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