Best 5 Saucy Salmon Fennel And Potato Gratin Dauphinoise Recipes

Are you craving a culinary experience that tantalizes your taste buds and transports you to a realm of gastronomic delight? Look no further than the harmonious union of "Saucy Salmon Fennel and Potato Gratin Dauphinoise." This exquisite dish, a symphony of flavors and textures, is a feast for the senses, offering a perfect balance between the richness of salmon, the aromatic notes of fennel, and the creamy indulgence of potato gratin dauphinoise. Embark on a culinary journey as we present the secrets to crafting this masterpiece, taking you step-by-step through the process of creating a dish that will leave you and your loved ones enchanted.

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SAUCY SALMON, FENNEL AND POTATO GRATIN DAUPHINOISE

Saucy Salmon, Fennel and Potato Gratin Dauphinoise image

My latest culinary discovery and invention! I had some lovely fresh salmon fillets, a fennel bulb and lots of potatoes.....so, I thought I would make a one dish meal out of it. Everyone loved it and it is light enough to eat any time of the year. Do try to use WHOLE boned & skinned salmon fillets - they sit so well lengthways in your gratin dish! I added no garlic to mine - I felt that the fennel and onion flavours were enough; but if you like, a clove or two at the most might be a tasty addition. Serve with chilled Chablis, Colombard,Chardonnay or a good Rose wine for a delightful lunch or supper. We ate this with crusty bread and a big bowl of mixed salad.....plus a couple bottles of wine! This serves 6 people as a main meal, but it can be reduced or increased according to your menu requirements.

Provided by French Tart

Categories One Dish Meal

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs fresh salmon, skinned, boned and filleted
1 fennel bulb, cleaned, trimmed & cut into very thin slices
1 -2 onion, peeled and sliced thinly
4 -5 lbs potatoes, peeled and sliced VERY thinly
1 ounce butter
1/2 pint liquid creme fraiche or 1/2 pint milk, and cream mixture
salt
black pepper
fresh lemon wedge (to garnish)
green fennel leaves (to garnish)
1 -2 garlic clove (optional)

Steps:

Pre-heat oven to 180C/350°F.
Grease a large and preferably oval or rectangular oven dish (Gratin dish) with half of the butter.
Layer half of the potatoes on the bottom of the dish, then arrange half of the fennel slices and half of the onion slices over the top. Season well with black pepper and some salt to taste.
Carefully lay the salmon fillets over the top and continue with the onion, fennel and potato slices in that order - ending with the potatoes.
Dot with the remaining butter and pour the creme fraiche or milk/cream mixture over the top.
Season with black pepper and salt.
Bake for 1 to 1 1/2 hours in a pre-heated oven, until the top is golden brown and the potatoes are soft when tested.
Serve hot with lemon wedges and the green tops of the fennel bulb; crusty bread and salad would be lovely accompaniments.

Nutrition Facts : Calories 598.9, Fat 24.1, SaturatedFat 12.5, Cholesterol 143.1, Sodium 182.5, Carbohydrate 58.7, Fiber 8.1, Sugar 3.2, Protein 37.8

POTATO-FENNEL GRATIN

Potato-Fennel Gratin image

Provided by Ina Garten

Categories side-dish

Time 2h15m

Yield 10 servings

Number Of Ingredients 9

Ingredients

1/2 teaspoon freshly ground black pepper
2 small fennel bulbs
1 yellow onion, thinly sliced
2 tablespoons good olive oil
1 tablespoon unsalted butter
2 pounds russet potatoes (4 large potatoes)
2 cups plus 2 tablespoons heavy cream
2 1/2 cups grated Gruyère cheese (1/2 pound)
1 teaspoon kosher salt

Steps:

Preheat the oven to 350 degrees F.
Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.
Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.
Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed fennel and onion and mix well.
Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.

SALMON WITH FENNEL

Salmon with Fennel image

Provided by Ina Garten

Categories main-dish

Time 1h15m

Yield 10 to 15 servings

Number Of Ingredients 10

Ingredients

5 cups sliced yellow onions, 1/4-inch thick (3 pounds)
5 cups sliced fennel bulbs, 1/4-inch thick (3 pounds)
1/2 cup good olive oil
3 tablespoons fresh thyme leaves, coarsely chopped
2 tablespoons coarsely chopped fennel fronds
1 orange, zested
2 tablespoons freshly squeezed orange juice
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 (10 pound) fresh salmon

Steps:

Have the fishmonger cut the head and tail off the salmon and butterfly it, removing all the bones. You should have about 7 pounds of salmon.
Preheat the oven to 500 degrees F.
Saute the onions and fennel in the olive oil for 10 minutes on medium-high heat, stirring occasionally. Add the thyme leaves, fennel fronds, orange zest, orange juice, salt, and pepper and saute for 5 more minutes, until the onions and fennel are tender. Taste for salt and pepper.
Lay the salmon, skin side down, on a cutting board and sprinkle both sides generously with salt and pepper. Spread the fennel filling over half of the salmon. Pull the other half up and over the filling, enclosing it. Tie the salmon every 2 inches with kitchen string to secure the stuffing.
Place a sheet pan lined with parchment paper in the oven for 5 minutes to heat it. Carefully transfer the salmon to the hot sheet pan and bake it for exactly 30 minutes (10 minutes for each 1-inch of thickness). Do not overbake!
Allow to cool slightly, then remove the strings. To serve, cut into thick slices with a very sharp knife. This salmon is delicious hot or at room temperature.
Note: If you're making this in advance, be sure to cool the filling before stuffing the salmon. Refrigerate until ready to roast.

FENNEL DAUPHINOISE

Fennel dauphinoise image

Potatoes gratin is a French bistro classic and this creamy version for two has mild aniseedy flavour from added fennel

Provided by Sara Buenfeld

Categories Side dish

Time 1h15m

Number Of Ingredients 7

Ingredients

225g medium-sized potato, very thinly sliced
1 small fennel bulb, sliced, fronds reserved
1 garlic clove, finely chopped
75ml whole milk
100ml double cream
butter, for the ramekins
2 tbsp finely grated parmesan (or vegetarian alternative)

Steps:

Heat the oven to 180C/160C fan/gas 4. Put potatoes, fennel, and garlic in a medium non-stick pan. Pour in milk and double cream, season well and simmer gently, covered, for 10 mins, stirring halfway through, until potatoes are just tender.
Divide the mixture between 2 small (about 150ml) buttered ramekins and scatter with parmesan. Bake for 40 mins until the potatoes are golden and tender when pierced with a knife. Snip the reserved fennel fronds over before serving.

Nutrition Facts : Calories 432 calories, Fat 33 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 22 grams carbohydrates, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.4 milligram of sodium

POTATO APPLE DAUPHINOISE

Potato Apple Dauphinoise image

This is an adaptation of Julia Child's classic scalloped potato recipe. She loved it because it was fast, simple and savory. We agree. No fussy sauce to make; just layer thinly sliced potatoes and cheese, drizzle with hot milk and bake. The classic combination of apples and cheddar with potato is my favorite.

Provided by Lizzymommy

Categories Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3 tablespoons melted butter, divided
1 1/2 lbs peeled russet potatoes, cut into 1/8-inch slices
1 tart peeled apple, cut into 1/8-inch slices
1 garlic clove, minced
3/4 cup shredded extra-sharp cheddar cheese (or swiss if you're a purist!)
1/2 teaspoon salt
1/8 teaspoon black pepper
1 cup 1% low-fat milk, heated

Steps:

Preheat oven to 425°F Spread an 11-by-7-inch baking dish or gratin dish with 1 tablespoon of the butter. Arrange half the potatoes and apple in dish, sprinkle with half the garlic, drizzle with half the remaining butter, half the cheese, and half the salt and pepper. Repeat layers. Pour hot milk over potatoes.
Bake for 40 minutes or until potatoes are tender, milk is absorbed and top is browned.

Nutrition Facts : Calories 234.7, Fat 11.8, SaturatedFat 7.4, Cholesterol 34.6, Sodium 362.2, Carbohydrate 25.4, Fiber 3.1, Sugar 5.5, Protein 7.9

Tips:

Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
Choose the right salmon: Look for a salmon fillet that is firm and has a bright orange color. Avoid any fish that looks dull or has brown spots.
Cook the salmon to perfection: Salmon is a delicate fish, so it's important to cook it carefully. The best way to do this is to pan-sear it until the skin is crispy and the fish is cooked through but still moist.
Make the fennel and potato gratin dauphinoise ahead of time: This dish can be made up to 2 days in advance, which makes it a great option for a party or a weeknight meal.
Serve the salmon with a variety of accompaniments: This dish can be served with a variety of sides, such as roasted vegetables, rice, or a green salad.

Conclusion:

Saucy salmon with fennel and potato gratin dauphinoise is a delicious and elegant dish that is perfect for a special occasion. The salmon is cooked to perfection and the gratin is creamy and flavorful. This dish is sure to impress your guests and leave them wanting more.