Potato & Salmon Gratin with Fennel
Potato & Salmon Gratin with Fennel

Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, potato & salmon gratin with fennel. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Potato & Salmon Gratin with Fennel is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Potato & Salmon Gratin with Fennel is something that I’ve loved my entire life.

The potato is a root vegetable native to the Americas, a starchy tuber of the plant Solanum tuberosum, and the plant itself is a perennial in the nightshade family, Solanaceae. Wild potato species, originating in modern-day Peru, can be found throughout the Americas, from the United States to southern Chile. The potato was originally believed to have been domesticated by indigenous peoples of.

To get started with this particular recipe, we have to first prepare a few components. You can have potato & salmon gratin with fennel using 13 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Potato & Salmon Gratin with Fennel:
  1. Take 1 branch fresh fennel with fronds
  2. Make ready 120 grams salmon fillet (4-5 oz.)
  3. Get 2 tsp white wine
  4. Make ready 1 pinch white pepper
  5. Prepare 2 organic potatoes
  6. Prepare 1 small onion, sliced thin
  7. Take 1 few teaspoons panko or breadcrumbs
  8. Make ready My homemade white sauce:
  9. Take 280 ml low fat milk (about 1 1/4 cup)
  10. Get 20 grams white flour (2 Tbsp)
  11. Prepare 30 grams unsalted butter (2 Tbsp)
  12. Get 3 grams salt (1/2 tsp)
  13. Take 1 dash white pepper

Potatoes are frequently served whole or mashed as a cooked vegetable and are also ground into potato flour. Potato definition, the edible tuber of a cultivated plant, Solanum tuberosum, of the nightshade family. Overview Information Potato is a plant. The fleshy part of the root (potato) is commonly eaten as a vegetable.

Instructions to make Potato & Salmon Gratin with Fennel:
  1. Prepare all the ingredients.
  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.
  3. Cut the salmon into pieces into angular pieces. Combine the white wine and white pepper with the fennel.
  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.
  5. Add the flour and stir on low heat until no longer floury.
  6. Add the milk and cook thoroughly until it becomes creamy. Season with salt and pepper.
  7. Fry the salmon in little oil. Next, lightly sauté the potatoes.
  8. Arrange them in a oven-safe dish as shown in the photo.
  9. Cover with the fennel cream and bake for 15 minutes at 220°C/425°F. Lightly sprinkle with olive oil and panko.
  10. This is fresh fennel. It goes great with fish! The stalks can be used in soups or stock and it smell wonderful!

Potato is also used to make medicine. This is a traditional potato pancake recipe, and is a wonderful comfort food. Serve with applesauce and sour cream for a light dinner, or with roast chicken for a hearty winter meal. You can use more flour if the mixture seems too wet. Most potato salads look and taste better when made with low-starch red boiling potatoes.

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