Salmon Potato Gratin with Fennel

Name: Salmon Potato Gratin with Fennel
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 120 g salmon fillet; 1 fresh fennel bulb with fronds; 2 potatoes; 1 small onion, thinly sliced; 280 ml low-fat milk; 30 g unsalted butter; 20 g all-purpose flour; 2 tsp white wine; 2 tsp olive oil; 2 tsp panko breadcrumbs; 3 g salt; 2 pinch white pepper

This creamy salmon potato gratin layers tender potatoes, flaky salmon, and sweet fennel in a light white sauce. Baked until bubbling and topped with crisp breadcrumbs, it makes an elegant but comforting seafood dinner for any night of the week.

Servings4 Portions

Prep Time20 Mins

Cook Time30 Mins

Difficulty

Intermediate

Ingredients

salmon fillet
120 g
fresh fennel bulb with fronds
1
potatoes
2
small onion, thinly sliced
1
low-fat milk
280 ml
unsalted butter
30 g
all-purpose flour
20 g
white wine
2 tsp
olive oil
2 tsp
panko breadcrumbs
2 tsp
salt
3 g
white pepper
2 pinch

Step-by-Step Instructions

Preheat the oven to 425°F (220°C). Gather and measure all ingredients. Thinly slice the fennel bulb and onion, reserving a few fennel fronds for garnish if desired.

Scrub the potatoes and slice them into thin rounds. If the skins are tender, leave them on. Sprinkle lightly with salt, cover with a damp paper towel, and microwave for about 7 minutes, or until just starting to soften.

Cut the salmon into bite-size pieces. Toss with the white wine and a pinch of white pepper, then set aside while you prepare the sauce.

Melt the butter in a frying pan over medium heat. Add the onion and sliced fennel, season with a little salt, and cook for 5 to 6 minutes until softened but not browned.