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

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, potato & salmon gratin with fennel. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Potato & Salmon Gratin with Fennel is one of the most well liked of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Potato & Salmon Gratin with Fennel is something that I’ve loved my whole 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 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 cook that.

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

Potato is also used to make medicine. Did you know, potatoes are more energy-packed than any other popular vegetable and have even more potassium than a banana? Potatoes are underground tubers that grow on the roots of the potato plant, Solanum tuberosum. This plant is from the nightshade family and related to tomatoes and tobacco.

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!

If your garden soil is very rocky, put the seed potato pieces directly on the ground. Sprinkle with a mix of soil and compost. Cover them with straw or leaves, hilling the material up as the potatoes grow. The best starters are seed potatoes. Do not confuse seed potatoes with potato seeds or grocery produce!

So that’s going to wrap it up for this exceptional food potato & salmon gratin with fennel recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!