Saucy Salmon, Fennel and Potato Gratin Dauphinoise
photo by Kathy228
- Ready In:
- 1hr 50mins
- Ingredients:
- 11
- Serves:
-
6
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)
directions
- 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.
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Reviews
-
I agree with Kathy228...for such simple ingredients this dish is really very nice. Simple and quick to put together as well. No fuss - I like that! One dish, in the oven - not much to clean up either. My family really gobbled it up. I didn't have any fennel on hand, so skipped that. I also went pretty easy on the butter and had to use milk - so goes to show how luscious it might have been. I will be making this often as well. By the way, I cooked on 400 for about an hour. Thanks FT!
-
Delicious! For hardly any spices in the ingredient list, this has well-blended flavors. I made half the recipe and it worked perfectly. I used unpeeled red potatoes; salmon fillets instead of a whole fish; half-n-half for the cream; and an oval baking dish. This was very easy to put together because none of the ingredients require par-cooking. Just slice and layer, how easy is that? I will make this often because it's so easy and delicious. Thanks FT- wonderful!
Tweaks
-
Delicious! For hardly any spices in the ingredient list, this has well-blended flavors. I made half the recipe and it worked perfectly. I used unpeeled red potatoes; salmon fillets instead of a whole fish; half-n-half for the cream; and an oval baking dish. This was very easy to put together because none of the ingredients require par-cooking. Just slice and layer, how easy is that? I will make this often because it's so easy and delicious. Thanks FT- wonderful!
RECIPE SUBMITTED BY
<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p>
<p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA & Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature & Art History teacher & lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband & my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!)</span></strong></p>
<p><em><strong><span>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:</span></strong></em></p>
<p><strong><img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /></strong></p>
<p><strong><span>Here is my lovely Monty, a seal point Siamese, and Willow, sitting in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:</span></strong></p>
<p><img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My</p>
<p><strong><span>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:</span></strong></p>
<p><img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /></p>
<p><strong><span>My favourite pastimes are: reading, writing, painting & drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! I love all types of cuisine, but especially Traditional British - and NO it is NOT all bad!! I particularly love food associated with the changing seasons plus traditional feasts & festivals, as well as Slow Cooking. I also enjoy French & North African cuisine, come to think of it, there isn't much I don't like! <br /><br />My husband & I run a Chambres D'Hotes, (Bed and Breakfast) called Auberge de la Fontaine here in beautiful South West France; we specialise in Gourmet Food & Wine Breaks, French Antiques & Restoration courses, French Language courses and French Cookery classes. Our home is completely furnished with Antique French furniture that we have rescued & restored ourselves. Our charming village has one of the oldest Churches in the region & it is famous for its connection with the St.Jacques de Compostella Pilgrimage route, as well as being within the Cognac & Bordeaux wine growing area. <br /><br />We have a wonderful garden where we grow ALL of our own herbs and most of our fruit and vegetables. I specialise in rare, unusual and old-fashioned herbs, which I grow in our walled garden. As well as growing herbs, I also grow many different varieties of lavender, old-fashioned shrub roses and heirloom fruit and vegetables. <br /><br />We have lived overseas for many, many years now - but we both still love going home to Northern England, near Scarborough & York, to visit our family & friends. We also love indulging in dining out when we are there, in a wide variety of EXCELLENT Gastro-Pubs that we have in North Yorkshire; and popping in to have a Pint of REAL ENGLISH ALE in our local pub is a always a must!! <br /></span></strong></p>
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