Crumb-topped Potato Gratin with Spicy Salmon and Fennel
Ingredients
- Ingredients
- 2 Fennel bulb
- salt
- 600 grams Salmon
- peppers (from the mill)
- Red pepper flakes
- butter (for the baking dish)
- 200 grams Whipped cream
- 3 eggs
- 2 Tbsps lemon juice
- 2 already cooked potatoes (from the day before)
- 3 slices Toast (without crusts)
- 2 Tbsps finely grated Parmesan
- ground paprika
- cayenne pepper
- 1 Tbsp butter (grated)
Preparation steps
Rinse, trim and cut the fennel into bite-size pieces. Blanche in boiling salted water for 3 minutes, then remove and drain. Preheat the oven to 200°C (approximately 400°F). Sprinkle the red chile flakes on the salmon. Season with salt and pepper. Arrange in a buttered baking dish.
Whisk together the cream, eggs, lemon juice, salt and pepper. Pour about 1/3 of the cream mixture even over salmon. Peel and slice the potatoes. Arrange sliced potatoes and fennel over the salmon and pour in the remaining cream mixture. Bake for about 30 minutes in preheated oven.
Process bread slices in a blender or food processor to form crumbs. Mix with Parmesan and sprinkle evenly on top of the gratin. Season with cayenne pepper on top, then top with grated butter. Bake at 220°C (approximately 425°F) for about 5-10 minutes until crumb topping is lightly browned.
