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Herby Crusted Salmon with Dauphinoise
Herby Crusted Salmon with Dauphinoise

Herby Crusted Salmon with Dauphinoise

with Apple Crumble Dessert

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!

Allergens:
Fish
Cereals containing gluten
Milk
Egg

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.

Total35 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

88

Plain Flour

2

Salmon Fillets

(Contains: Fish)

80

Purple Sprouting Broccoli

30

Granola

(Contains: Cereals containing gluten May contain traces of: Nuts, Milk, Soya)

1

Chives

4

Apple

1

Garlic Clove**

60

Unsalted Butter

25

Panko Breadcrumbs

1

Vegetable Stock Powder

80

Mangetout

150

Creme Fraiche

(Contains: Milk)

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

37.5

Caster Sugar

450

Potatoes

1

Ground Cinnamon

Not included in your delivery

1.5

Olive Oil

Water

Nutritional information

Energy (kcal)1337 kcal
Energy (kJ)5592 kJ
Fat73 g
of which saturates35 g
Carbohydrate140 g
of which sugars43 g
Protein45 g
Salt1.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Get Started
1

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.

Finish the Prep
2

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.

Make the Sauce
3

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.

Bake!
4

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.

Bake the Salmon
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 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.

Finish and Serve
6

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!

Get Prepped
7

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.

Make The Topping
8

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.

Bake And Serve
9

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!

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