Lemon & Herb Salmon and Caramelised Onion Dauphinoise
with Pear and Baby Leaf Salad
Potato dauphinoise is a rich and comforting French side dish, which we've elevated by adding the sweet depth of caramelised onions. Thinly sliced potatoes are layered with slow-cooked onions and enveloped in a creamy sauce. The dish is baked until the top is golden and crisp, while the interior remains tender and infused with the savoury-sweet flavours of the onions.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 unit(s)
Onion
2 unit(s)
Garlic Clove**
200 grams
Salmon Fillets
(Contains: Fish)
1 sachet(s)
Lemon & Herb Seasoning
150 grams
Creme Fraiche
(Contains: Milk)
15 grams
Vegetable Stock Paste
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
1 unit(s)
Pear
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
20 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar for the Onions
75 milliliter(s)
Water for the Sauce
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
2 tbsp
Mayonnaise
Nutritional information
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water with 0.5 tsp salt to the boil. Peel and slice the potatoes into 1cm thick rounds.
Once boiling, add the potato slices to the water and simmer until just tender, 8-12 mins. Once cooked, carefully drain in a colander.
Meanwhile, halve, peel and thinly slice the onion.
Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Add the sugar for the onions (see pantry for amount) and cook until caramelised, 1-2 mins more.
While the onion fries, peel and grate the garlic (or use a garlic press).
Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper. Sprinkle over the lemon & herb seasoning. Set aside for now. IMPORTANT: Wash your hands and equipment after handling raw fish.
Heat a drizzle of oil in a small saucepan on medium heat.
Once hot, add the garlic and cook until fragrant, 30 secs.
Add the creme fraiche, vegetable stock paste, water for the sauce (see pantry for amount) and half the hard Italian style cheese.
Mix together, bring to the boil, then remove from the heat. Season to taste with salt and pepper.
In an appropriately sized ovenproof dish, place the cooked potato slices in layers. Scatter the caramelised onion in between the layers as you build them, keeping some aside to scatter over the top.
Pour the creamy sauce over the potato layers. Sprinkle the remaining onion and cheese on top.
Bake the dauphinoise on the middle shelf of your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips.
When the dauphinoise has been in the oven for 5 mins, add the salmon to the top shelf and bake until the fish is cooked through, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.
Meanwhile, quarter the pear lengthways (no need to peel), remove the core and thinly slice lengthways.
In a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
Just before everything's ready, add the baby leaves and pear to the bowl of dressing and toss together.
Share the salmon between your plates with some mayo (see pantry for amount) for dipping.
Serve with the cheesy caramelised onion potato dauphinoise and the pear and baby leaf salad alongside.
Enjoy!
