This Herb Crusted Salmon Fillet and Cheesy Dauphinoise is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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 conflict 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.
Panko Breadcrumbs(ContainsCereals containing Gluten)
Vegetable Stock Paste(ContainsCelery)
Grated Hard Italian Style Cheese(ContainsMilk, Egg)
Tenderstem Broccoli ®
Reserved Potato Water
Olive Oil for the Crumb
The chocolate pots will take 2-3 hours to set so we'd recommend getting them prepared earlier in the day. However, they'll still be delicious if you only leave them in the fridge for a few minutes. Either way, make your pudding (all 3 steps) before you start cooking your main.
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 1/2 tsp salt.
Peel and slice the potatoes into 1cm thick slices. When boiling, add them to the water and simmer until just tender, 8-12 mins.
Once cooked, reserve some of the potato cooking water (see ingredients for amount), then carefully drain in a colander.
Meanwhile, peel and grate the garlic (or use a garlic press). Finely chop the chives (use scissors if easier).
Pop the breadcrumbs into a bowl with the olive oil for the crumb (see ingredients for amount) and half the chives. Season with salt and pepper, then mix together.
Lay the salmon fillets, skin-side down, onto a lined baking tray and spread 1 tsp of creme fraiche on each fillet. Top with the herby breadcrumbs, pressing them down to ensure they stick. Set aside. IMPORTANT: Wash your hands and equipment after handling raw fish.
When the potatoes are cooked and drained, pop your (now empty) pan back on medium heat with a drizzle of oil.
When hot, add the garlic and cook until fragrant, 30 secs. Then add the remaining creme fraiche, veg stock paste, reserved potato water 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.
Lay the cooked potato slices in layers in an appropriately sized ovenproof dish, then pour over the creamy sauce.
Bang the dish carefully a couple of times on a hard surface to get any air bubbles out. Sprinkle the remaining cheese on top.
Bake on the top shelf of your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish on a baking tray to catch any drips.
When the potatoes have been in the oven for 5 mins, pop the salmon on the middle shelf to bake until the crumbs are golden and the salmon is cooked through, 10-15 mins. IMPORTANT: The salmon is cooked when opaque in the middle.
While the salmon cooks, heat a drizzle of oil in a frying pan on medium-high heat.
Halve any thick broccoli stems lengthways. Trim the green beans. Stir-fry the veg for 2-3 mins, then add a splash of water.
Pop a lid on the pan, or cover in foil, and cook until tender, a further 4-6 mins.
Once the veg is tender, season with salt and pepper, then remove the pan from the heat.
Carefully transfer the salmon to your plates and add a generous spoonful of dauphinoise.
Finish with the broccoli, green beans and a sprinkle of chives. Enjoy!
Pour the coconut milk into a medium pan and pop on medium-high heat. Bring to the boil, then simmer for 1 min.
Remove from the heat and immediately add the chocolate chips and a pinch of salt.
Allow to sit for 1 min, then stir together until the chocolate is melted and well combined.
Pour the mixture into appropriately sized glasses/ramekins. TIP: Put these in the fridge beforehand to chill if you're in a rush.
Cover with cling film and pop into the fridge to set - these will take 2-3 hours to fully set, but they'll still be delicious if you want to eat them straight away.
Remove the pistachios from their shells and roughly chop.
Heat a medium frying pan on medium heat (no oil). Once hot, add the flaked almonds and pistachios and dry-fry, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch them like a hawk as they can burn easily.
Once toasted, remove from the heat and add the honey and a pinch of salt to the pan. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Stir together, then transfer to a bowl.
When ready to serve, spoon the nuts on top of the chocolate pots. Enjoy!