Fennel-Scented Potato & Salmon Gratin

Fennel-Scented Potato & Salmon Gratin

The key to this gratin is the fresh fennel and organic potatoes. It uses 1 filet of frozen salmon.

Ingredients: 4 servings

*Fresh fennel leaves
1 sprig, shredded
Salmon filet
120 g
"a" White wine
2 teaspoons
"a" White pepper
a pinch
*Organic potatoes
2 (400 g)
Sliced onion
1 small (100 g)
My homemade white sauce:
Low fat milk
280 ml
White flour
20 g
Unsalted butter
30 g
3 g
White pepper
a small amount


1. Prepare the ingredients.
2. Since these are organic potatoes, you 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 with 45° angled cuts. Combine the "a" ingredients with the fennel to prepare the flavor.
4. Saute the sliced onion and shredded fennel with 30 g 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. Cook the salmon in oil (not listed). Next, lightly sauté the potatoes.
8. Arrange them in a heat-resistant container as shown in the photo.
9. Cover with the fennel cream and bake for 15 minutes at 220°C. 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! The scent is lovely. I will be using this with fish again tomorrow.

Story Behind this Recipe

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!