Saucy Salmon Fennel And Potato Gratin Dauphinoise Recipes

CLASSIC BISTRO POTATO GRATIN DAUPHINOISE

Classic Bistro Potato Gratin Dauphinoise image

Provided by Food Network

Yield 6 to 8 portions

Number Of Ingredients 6

Ingredients

1 tablespoon unsalted butter
3 cloves garlic, chopped, about 3 tablespoons
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon ground white pepper
4 large russet potatoes, about 2 pounds

Steps:

Preheat oven to 350 degrees.
Butter a 2 quart flame proof casserole or gratin dish.
Peel the potatoes and hold them in cold water until ready to proceed with the recipe.
Combine the garlic, cream, salt and pepper in a small bowl.
Dry the potatoes fully and cut them into rounds, beginning at one end, using a mandoline. Set the blade on the mandoline to cut a thin, 1/8-inch thick, slice. Place the potato slices into the gratin dish carefully layering them in a circular fashion. Pour the seasoned cream over the potatoes and shake the dish gently to allow the cream to flow towards the bottom of the dish.
Place the gratin dish on the stovetop over low heat and begin to warm the contents until the cream has begun to simmer. Cook the potatoes in the seasoned cream for 5 minutes and then place the gratin dish into the oven.
Bake the potatoes for 45 to 60 minutes until the top has browned to a rich golden color and the cream is bubbling along the side of the dish.
Remove the gratin from the oven and allow to cool for 10 minutes before serving.

SAUCY SALMON, FENNEL AND POTATO GRATIN DAUPHINOISE

Saucy Salmon, Fennel and Potato Gratin Dauphinoise image

My latest culinary discovery and invention! I had some lovely fresh salmon fillets, a fennel bulb and lots of potatoes.....so, I thought I would make a one dish meal out of it. Everyone loved it and it is light enough to eat any time of the year. Do try to use WHOLE boned & skinned salmon fillets - they sit so well lengthways in your gratin dish! I added no garlic to mine - I felt that the fennel and onion flavours were enough; but if you like, a clove or two at the most might be a tasty addition. Serve with chilled Chablis, Colombard,Chardonnay or a good Rose wine for a delightful lunch or supper. We ate this with crusty bread and a big bowl of mixed salad.....plus a couple bottles of wine! This serves 6 people as a main meal, but it can be reduced or increased according to your menu requirements.

Provided by French Tart

Categories One Dish Meal

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs fresh salmon, skinned, boned and filleted
1 fennel bulb, cleaned, trimmed & cut into very thin slices
1 -2 onion, peeled and sliced thinly
4 -5 lbs potatoes, peeled and sliced VERY thinly
1 ounce butter
1/2 pint liquid creme fraiche or 1/2 pint milk, and cream mixture
salt
black pepper
fresh lemon wedge (to garnish)
green fennel leaves (to garnish)
1 -2 garlic clove (optional)

Steps:

Pre-heat oven to 180C/350°F.
Grease a large and preferably oval or rectangular oven dish (Gratin dish) with half of the butter.
Layer half of the potatoes on the bottom of the dish, then arrange half of the fennel slices and half of the onion slices over the top. Season well with black pepper and some salt to taste.
Carefully lay the salmon fillets over the top and continue with the onion, fennel and potato slices in that order - ending with the potatoes.
Dot with the remaining butter and pour the creme fraiche or milk/cream mixture over the top.
Season with black pepper and salt.
Bake for 1 to 1 1/2 hours in a pre-heated oven, until the top is golden brown and the potatoes are soft when tested.
Serve hot with lemon wedges and the green tops of the fennel bulb; crusty bread and salad would be lovely accompaniments.

Nutrition Facts : Calories 598.9, Fat 24.1, SaturatedFat 12.5, Cholesterol 143.1, Sodium 182.5, Carbohydrate 58.7, Fiber 8.1, Sugar 3.2, Protein 37.8

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