Herb Crusted Salmon Fillet and Cheesy Dauphinoise
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Herb Crusted Salmon Fillet and Cheesy Dauphinoise

Herb Crusted Salmon Fillet and Cheesy Dauphinoise

with Coconut Chocolate Pot Dessert

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!

Allergens:
Cereals containing gluten
Fish
Milk
Celery
Egg
Soya
Nuts

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.

Preparation Time45 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

450

Potatoes

1

Garlic Clove

1

Chives

25

Panko Breadcrumbs

(Contains Cereals containing gluten)

2

Salmon Fillets

(Contains Fish)

150

Creme Fraiche

(Contains Milk)

10

Vegetable Stock Paste

(Contains Celery)

40

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

80

Tenderstem Broccoli

80

Green Beans

200

Coconut Milk

100

Chocolate Chips

(Contains Soya May contain Milk)

25

Pistachios

(Contains Nuts May contain Sulphites, Sesame, Nuts, Peanut)

15

Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

15

Honey

Not included in your delivery

75

Reserved Potato Water

1.5

Olive Oil for the Crumb

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Nutritional information

Energy (kcal)1477 kcal
Energy (kJ)6179 kJ
Fat94.9 g
of which saturates49.3 g
Carbohydrate98 g
of which sugars43.4 g
Protein52.5 g
Salt1.94 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Colander
Baking Tray
Garlic Press
Grill Pan
Aluminum Foil
Lid
Cling Film
Bowl

Instructions

Get Started
1

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.

Finish the Prep
2

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.

Make the Creamy Sauce
3

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.

Bake your Dauphinoise
4

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.

Bring on the Veg
5

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.

Finish and Serve
6

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!

Start the Pud
7

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.

Get Set
8

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.

Nut Time
9

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!