Rich Salmon and Potato Gratin. Transform a plain old potato gratin into a salmon extravaganza. Salmon works perfectly in this recipe and lends a wonderful flavour to the potatoes. Potato Gratin, or Potato Au Gratin, is one of the coziest casseroles of all time.
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First, take care of the potatoes: peel them and let them soak for a while to remove the excess of amidon.
Depending on your cookware, steam them or boil them in a simple saucepan or in a pressure cooker.
The objective is to have them cooked before even adding them in the gratin.
We can cook Rich Salmon and Potato Gratin using 11 active ingredients and 12 actions. Right here is just how you attain.
Active ingredients of Rich Salmon and Potato Gratin
- Guidelines. 2 fillets of Raw salmon.
- Detaile. 5 of Potatoes.
- Detaile. 5 of stalks Asparagus.
- Detaile. 1/2 of Onion.
- Detaile. 1 bunch of Shimeji mushrooms.
- Step by step. 500 ml of White sauce.
- Directions. 4 slice of Bacon.
- Detaile. 1 of Butter.
- Directions. 1 of Salt and pepper.
- Step by step. 1 of Parmesan cheese or pizza cheese.
- Directions. 1 of Dried parsley.
Thanks to french fries and mashed potatoes, potatoes are often considered unhealthy. In reality, this delicious starch is low in calories and fat and packed with valuable nutrients. Layers of rich creamy potatoes and onion baked with cheese, béchamel sauce, and a hint of rosemary makes a tasty, hearty, and comforting casserole. Pour sauce over potatoes in saucepan.
How to Process To Make Rich Salmon and Potato Gratin
- Microwave the potatoes and asparagus, and cut into 4 pieces. Thinly slice the onion. Separate the shimeji mushrooms into pieces. Cut the bacon into 1-2 cm wide strips..
- Sauté the salmon and season with salt and pepper. Next, make the white sauce. Melt the butter in a pot, add the flour and fry. Pour in the milk, and mix well..
- Add butter into a frying pan, stir-fry onion, shimeji mushrooms, bacon, and potatoes in that order. Season with salt and pepper..
- Grease a dish with butter, pour in the Step 3 mixture, and sprinkle with asparagus and salmon..
- Pour in the Step 2 white sauce, and sprinkle with Parmesan cheese. Bake in the preheated oven for 15-20 minutes at 230℃..
- When finished baking, sprinkle with parsley at the end..
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Spoon half of potato mixture into casserole. Serve with steamed asparagus and a crisp chardonnay. This is a new rendition of scalloped potatoes and ham, great to serve at a brunch. Slicing the potatoes directly into hot milk releases starches into the milk mixture, resulting in a creamier gratin. Baking the gratin uncovered allows the milk and cream to reduce and break into silky curds.
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