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Saucy Salmon, Fennel and Potato Gratin Dauphinoise

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)184.9322
Energy (kCal)1449.0646
Carbohydrates (g)7.4249
Total fats (g)71.0908
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pre-heat oven to 180C/350°F. | 2. Grease a large and preferably oval or rectangular oven dish (Gratin dish) with half of the butter. | 3. 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. | 4. Carefully lay the salmon fillets over the top and continue with the onion, fennel and potato slices in that order - ending with the potatoes. | 5. Dot with the remaining butter and pour the creme fraiche or milk/cream mixture over the top. | 6. Season with black pepper and salt. | 7. 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. | 8. Serve hot with lemon wedges and the green tops of the fennel bulb; crusty bread and salad would be lovely accompaniments. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    salmon 2 lbs skinned boned filleted 1287.4696 0.0 179.8831 57.4828
    fennel bulb 1 trimmed cut - - - -
    onion 1 -2 peeled sliced 0.0 0.0 0.0 0.0
    potato 4 -5 peeled sliced - - - -
    butter 1 ounce 161.595 7.4249 5.0491 13.607999999999999
    creme fraiche 1/2 pint - - - -
    salt - - - -
    black pepper - - - -
    lemon wedge - - - -
    fennel leaf - - - -
    garlic clove 1 -2 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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