How to Prepare Eric Ripert Potato & Salmon Gratin with Fennel

Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, potato & salmon gratin with fennel. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Potato & Salmon Gratin with Fennel is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Potato & Salmon Gratin with Fennel is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook potato & salmon gratin with fennel using 13 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Potato & Salmon Gratin with Fennel:

1. Prepare 1 branch fresh fennel with fronds
2. Take 120 grams salmon fillet (4-5 oz.)
3. Get 2 tsp white wine
4. Take 1 pinch white pepper
5. Prepare 2 organic potatoes
6. Prepare 1 small onion, sliced thin
7. Prepare 1 few teaspoons panko or breadcrumbs
8. Prepare My homemade white sauce:
9. Take 280 ml low fat milk (about 1 1/4 cup)
10. Make ready 20 grams white flour (2 Tbsp)
11. Take 30 grams unsalted butter (2 Tbsp)
12. Prepare 3 grams salt (1/2 tsp)
13. Make ready 1 dash white pepper

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!

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