We love good Crusted Salmon & Dauphinoise Crumble and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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 Powder(ContainsCelery)
Grated Hard Italian Style Cheese(ContainsMilk, Egg)
Purple Sprouting Broccoli
Plain Flour(ContainsCereals containing Gluten)
Granola(ContainsCereals containing Gluten)
Crème Fraîche for the Crumble(ContainsMilk)
Preheat your oven to 200°C. Bring a large saucepan of water to the boil with 0.5 tsp salt. Peel and slice the potatoes into 1cm wide slices. Add them to your boiling water and simmer until just tender, 8-12 mins. TIP: The potatoes are cooked when you can easily slip a knife through them. Once cooked, reserve some of the potato cooking water (see ingredient list for how much you need), then carefully drain in a colander.
Meanwhile, peel and grate the garlic (or use a garlic press). Finely chop the chives (use scissors if you'd prefer). Pop the breadcrumbs in a bowl and add the olive oil (see ingredients for amount) and half the chives. Season with salt and pepper, mix together. Lay the salmon fillets on a baking tray lined with baking paper and spread 1 tsp of creme fraiche on each fillet. Top with the breadcrumbs, pressing them down to ensure they stick. Set aside.
When the potatoes are cooked and drained, pop your empty pan back on medium heat and add the remaining creme fraiche (see ingredients for amount, you'll need some later for the crumble), the reserved potato water, stock powder, garlic and half the hard Italian cheese. Stir to mix, then bring to the boil, then remove from the heat. Taste and season with salt and pepper if needed.
Lay the cooked potato slices in layers in an appropriately sized ovenproof dish, then pour over the creamy mixture. 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 cooked through, 10-15 mins. IMPORTANT: The salmon is cooked when opaque all the way through. While the salmon cooks, get your washing up done, then heat a drizzle of oil a in a frying pan on medium high heat. Once hot, add the purple sprouting broccoli and cook for 2-3 mins. Add a splash of water to the pan, cover with a lid or some tin foil and steam fry until almost tender, 2-3 mins.
Once the broccoli is almost tender, add the mangetout to the pan, season with salt and pepper, cover with a lid again and allow to steam until the mangetout is tender, 2-3 more mins. Remove the pan from the heat. Carefully transfer the salmon to plates and add a generous spoonful of dauphinoise potato. Finish with the purple sprouting and mangetout and a sprinkle of chives. Enjoy!
Heat your oven down to 200°C Peel your apples, quarter, core and roughly chop your apples. Reserve 0.5 tbsp of the sugar per person and set aside. Pop the apples in a medium bowl along with the ground cinnamon and half the remaining sugar. Mix well ensuring the apples are evenly coated. Set aside.
Chop your butter into 1cm pieces. In a large bowl combine the flour and the remaining sugar. Add the chopped butter and rub it in with your fingertips until the mixture looks like breadcrumbs. Add the granola and mix through. Pop the apple mixture into an appropriately sized oven proof dish. Evenly top with the crumble mixture and sprinkle over the reserved sugar.
Pop the crumble into the oven on your top shelf and bake until the crumble is golden and the apple is bubbling, 35-40 mins. Allow to cool slightly before serving. Serve in bowls with a dollop of creme fraiche. Enjoy!