Lunch
Creamy Salmon & Grenaille Potato Gratin
French-style gratin with pink salmon, grenaille potatoes, bechamel and melted cheese — all in one pan.
Ingredientes
- 300 g grenaille potatoes, halved
- 2 pink salmon portions, boneless
- 150 ml bechamel sauce
- 40 g grated cheese
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 lemon, half juiced, half sliced
- 2 tbsp olive oil
- Salt and pepper to taste
Instruções
- Halve the grenailles (no need to peel). Place them cut-side down in the frying pan with olive oil. Season with salt. Cover and cook on medium heat for 12-15 minutes, turning once, until nearly tender.
- Push the potatoes to the edges. Add the sliced onion and garlic to the centre. Cook for 2 minutes until fragrant.
- Season the salmon with salt, pepper and a squeeze of lemon. Nestle the portions on top of the onion and garlic, between the potatoes.
- Pour the bechamel over everything — salmon and potatoes. Scatter the grated cheese on top.
- Cover the pan, reduce heat to medium-low, and cook for 10-12 minutes until the salmon is cooked through and the cheese is melted and bubbly.
- Remove the lid for the last 2-3 minutes on medium heat to let the cheese turn golden.
- Serve straight from the pan with a squeeze of lemon over the top.
Notas
Defrost salmon overnight in the fridge. Serve with sliced tomatoes dressed with olive oil and salt. Grenaille potatoes don't need peeling — that's their charm. Cooked in Tefal Ingenio 26cm pan.
Por Chef Claude