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🍽️ Crispy Salmon and Potato Gratin with Fresh Fennel and Dill Salad

788 kcal · 30 min · 4 servings

Ingredients

• 400 g firm-cooking potatoes
• 400 g salmon fillet (kitchen-ready, skinless)
• butter (for the dish)
• 350 ml whipping cream
• 2 tbsp crème fraîche
• salt
• pepper (from the mill)
• nutmeg (freshly grated)
• 60 g freshly grated parmesan
• 2 bulbs fennel
• 3 sprigs dill
• 1 apple (e.g. Boskop)
• 2 tbsp lemon juice
• 4 tbsp sunflower oil
• sugar

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Peel the potatoes and wash them thoroughly.
3. 3. Slice the potatoes into thin rounds.
4. 4. Rinse the salmon and pat it dry with a kitchen towel.
5. 5. Cut the salmon into thin strips.
6. 6. Grease a baking dish with butter.
7. 7. Layer the potato slices and salmon strips alternately in the dish.
8. 8. Whisk the cream and crème fraîche together in a bowl.
9. 9. Season the cream mixture with salt, pepper, and a pinch of nutmeg.
10. 10. Pour the cream mixture evenly over the potato and salmon layers.
11. 11. Sprinkle the grated cheese over the gratin.
12. 12. Place the baking dish in the preheated oven and bake for about 40 minutes.
13. 13. Wash the fennel and remove the tough outer leaves.
14. 14. Cut the fennel in half lengthwise.
15. 15. Remove the hard core at the base of the fennel.
16. 16. Slice the fennel flesh into thin strips or grate it finely.
17. 17. Wash the dill and shake off excess water.
18. 18. Finely chop the dill tips.
19. 19. Peel the apple and cut it into quarters.
20. 20. Remove the core from the apple quarters.
21. 21. Dice the apple into very small cubes.
22. 22. Mix the fennel, dill, and apple cubes together in a bowl.
23. 23. Add the lemon juice and oil to the salad.
24. 24. Season the salad with salt, pepper, and a pinch of sugar.
25. 25. Take the finished gratin out of the oven.
26. 26. Portion the gratin and serve it alongside the fennel salad.

Nutrition per serving

• kcal: 788
• Protein: 31 g · Fett/Fat: 60 g · Carbs: 33 g