← All recipes

🍽️ Crunchy Potato Gratin with Spicy Salmon and Fennel

655 kcal · 30 min · 4 servings

Ingredients

• 2 bulbs fennel
• salt
• 600 g salmon fillet
• pepper (from the mill)
• chili flakes
• butter (for the dish)
• 200 g whipping cream
• 3 eggs
• 2 tbsp lemon juice
• 2 boiled potatoes (from the day before)
• 3 slices toast bread (crusts removed)
• 2 tbsp finely grated parmesan
• paprika powder
• cayenne pepper
• 1 tbsp butter (in small cubes)

Instructions

1. 1. Wash the fennel thoroughly and cut it into small, bite-sized pieces.
2. 2. Boil the fennel pieces for about three minutes in salted water, remove them, and let them drain.
3. 3. Preheat the oven to 200 degrees Celsius with top and bottom heat.
4. 4. Season the salmon fillet with salt, pepper, and chili flakes.
5. 5. Place the salmon in a baking dish lightly greased with butter.
6. 6. Whisk the cream together with the eggs, lemon juice, salt, and pepper until smooth.
7. 7. Pour one-third of the cream-egg mixture over the salmon in the dish.
8. 8. Peel the potatoes and slice them into thin rounds.
9. 9. Mix the potato slices with the prepared fennel.
10. 10. Layer the potato-fennel mixture evenly over the salmon.
11. 11. Pour the remaining cream-egg mixture over everything.
12. 12. Bake the gratin for about 30 minutes on the middle rack in the oven.
13. 13. Crumble the bread or cut it into very small cubes.
14. 14. Mix the bread crumbs with the grated Parmesan cheese.
15. 15. Spread the bread-Parmesan mixture evenly over the gratin.
16. 16. Dust the dish with paprika powder and cayenne pepper.
17. 17. Distribute small flakes of butter over the crust.
18. 18. Bake the gratin for another 5 to 10 minutes at 220 degrees until the crust is golden brown and crunchy.

Nutrition per serving

• kcal: 655
• Protein: 41 g · Fett/Fat: 45 g · Carbs: 21 g