August 18, 2017
Dinner, Main Dish, Fish,
Salmon, Vegetables, Scandinavian, Brunch, Entertaining, Ladies Luncheon, Mother's Day, Romantic Dinner, Sunday Dinner, Oven Bake, Stove Top, Gluten-Free, High Protein, No Eggs, Make it from scratch, Herbs more
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"This wonderfully light poached salmon fillet that is poached in a dill-infused fish stock for a beautifully aromatic flavour. A natural partner of a sidekick made of watercress, leek and potato gratin gives it a fresh take that enhances the salmon flavor."
Preheat the oven to 160°C/gas mark 3/320-degreese F.
Boil some water in a saucepan on the stove and plunge the chopped watercress in for just a minute, or until the water comes back to the boil. Drain and leave to cool.
Meanwhile, add a splash of olive oil to a frying pan and place on the stove over a medium heat. Add the leeks and slowly cook down until they become soft and sweet
Place the milk in a large bowl and add about 700g of the potato slices, along with the watercress. Mix together.
Take a rectangular baking dish and very lightly oil the bottom and sides. Evenly add the slices of potato, layering up as you go through. When you are roughly halfway through, add a layer of the leeks and then continue until you have used them all up.
Pour over any remaining milk, then with the remaining ‘clean’ potatoes, add a final layer. Press everything down and place in the oven for 50 minutes, until the top starts to crisp up.
After that time, add the sprinkling of Gruyère and bake for a further 10 minutes, until it’s bubbled up and browned a touch.
You can do this all in advance if you like, with the benefit of cooling down, covering with foil and pressing overnight in the fridge by placing a tray with some tins on top. This helps to compress the potato leek side kick. Just reheat for 25 minutes or so before serving.
To make the accompanying salmon, place all of your aromatics in a wide saucepan and fill with about a litre of water. Bring gently to a simmer and leave to cook for 10 minutes. Then place in the salmon and lightly poach them for 5 to 6 minutes, until they are just done. Lift out and keep in warm in foil while you make the sauce.
Finish by pouring the remaining cooking liquor into a saucepan through a sieve to catch the aromatics. Quickly reduce on the stove by half then add the créme fraiche and stir through. The sauce will be quite light.
Plate up with a slice of the potato leek side kick, a fillet of salmon sat jauntily to the side, a drizzle of sauce and some pea shoots for color.
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