Saucy Salmon, Fennel And Potato Gratin Dauphinoise

Name: Saucy Salmon, Fennel And Potato Gratin Dauphinoise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Pre-heat oven to 180C/350u00b0F.
2
Grease a large and preferably oval or rectangular oven dish (Gratin dish) with half of the butter.
3
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.
4
Carefully lay the salmon fillets over the top and continue with the onion, fennel and potato slices in that order - ending with the potatoes.
5
Dot with the remaining butter and pour the creme fraiche or milk/cream mixture over the top.
6
Season with black pepper and salt.
7
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.
8
Serve hot with lemon wedges and the green tops of the fennel bulb; crusty bread and salad would be lovely accompaniments.

690

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Saucy Salmon, Fennel And Potato Gratin Dauphinoise falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Saucy Salmon, Fennel And Potato Gratin Dauphinoise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions