The key to this gratin is the fresh fennel and organic potatoes. It uses 1 filet of frozen salmon.
Since I had leftover fennel stalks today, tomorrow I will be using them to steam some clams in sake. Since it's fresh, wrap it up in a damp newspaper to store them. Enjoy!
Since the potatoes are organic, you don't have to peel them. They're so convenient. They even cover up the fishy smell! This dish has such a wonderful scent that I'm currently addicted to it.
Enjoy Japanese food around the world.