Potato & Salmon Gratin with Fennel

Name: Potato & Salmon Gratin with Fennel
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 branch fresh fennel with fronds; 120 grams salmon fillet (4-5 oz.); 2 tsp white wine; 1 pinch white pepper; 2 organic potatoes; 1 small onion, sliced thin; 1 few teaspoons panko or breadcrumbs; 280 ml low fat milk (about 1 1/4 cup); 20 grams white flour (2 Tbsp); 30 grams unsalted butter (2 Tbsp); 3 grams salt (1/2 tsp); 1 dash white pepper

cookpad.japan @cookpad_jp

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!

If you have left over fennel stalks or fronds, you can keep them by wrapping them in damp newspaper and storing in the fridge. (Recipe by Orintaru mama)

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!

If you have left over fennel stalks or fronds, you can keep them by wrapping them in damp newspaper and storing in the fridge. (Recipe by Orintaru mama)

cookpad.japan @cookpad_jp

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!

If you have left over fennel stalks or fronds, you can keep them by wrapping them in damp newspaper and storing in the fridge. (Recipe by Orintaru mama)

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!

If you have left over fennel stalks or fronds, you can keep them by wrapping them in damp newspaper and storing in the fridge. (Recipe by Orintaru mama)

Saved

Ingredients

45 mins

4 servings

1branch fresh fennel with fronds
120 gramssalmon fillet (4-5 oz.)
2 tspwhite wine
1 pinchwhite pepper
2organic potatoes
1small onion, sliced thin
1few teaspoons panko or breadcrumbs
My homemade white sauce:
280 mllow fat milk (about 1 1/4 cup)
20 gramswhite flour (2 Tbsp)
30 gramsunsalted butter (2 Tbsp)
3 gramssalt (1/2 tsp)
1 dashwhite pepper

Saved

Steps

45 mins

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!