Forget Frankincense and myrrh, saffron is the world’s most precious spice, and it makes this dish extra special. A rich saffron cream tops the potato gratin along with crispy Serrano ham for a decadent festive treat. We’ve paired the gratin with pan-fried bream because of its light flavour and texture, and topped with toasted almonds.
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.
Vegetable Stock Powder(ContainsCelery)
Flat Leaf Parsley
Sea Bream Fillet(ContainsFish)
Preheat your oven to 200°C. Pop a large saucepan of water onto boil with a pinch of salt. Peel the potatoes and chop into ½cm thick discs. Add to the water and cook gently until the potatoes have softened but are not cooked through, 6-10 mins. Meanwhile, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). When the potatoes are cooked, drain into a colander and allow to steam for a couple of minutes.
Once the potatoes are drained, lay half the potato slices in an appropriately sized ovenproof dish. Heat a splash of oil in a frying pan over a medium-high heat. Add the onion and cook until softened and lightly browned, 5-6 mins. Add the garlic and cook for a minute. Pour in the water (see ingredients for amount), saffron, stock powder and creme fraiche. Bring to the boil and pour onto the potatoes in the dish. Arrange the remaining potatoes on top..
Tear the Serrano ham into small pieces and arrange on top of the gratin. Bake the gratin in the oven until the potatoes are cooked through and the ham is crispy, 25-30 mins. Meanwhile, trim the green beans and finely chop the parsley (stalks and all). Zest the lemon then cut into wedges. Fill the pan you used for the potatoes with water and pop on a low heat. We will boil the water later to cook the green beans later.
Wash the frying you used for the sauce. Pop onto medium heat (no oil) and add the flaked almonds. Toast until golden, stirring frequently, 2-4 mins. TIP: Keep an eye on them, they burn easily! Transfer to a bowl and keep the pan, we will use it for the fish. Do any tidying up that needs doing while you have time.
When the gratin has 10 mins left. Bring the saucepan of water up to the boil with a generous pinch of salt. Add the beans to the boiling water and cook until tender 4-6 mins. Drain in a colander when ready and drizzle with olive oil. Heat a splash of oil in the frying pan over high heat. Season the bream with salt and pepper. Add the bream to the pan, skin side down and fry until golden, 3-4 mins.
Lower the heat, turn the fish and cook for another 2 mins on the flesh side. Sprinkle on the lemon zest and parsley, squeeze in a wedge of lemon juice and use a spoon to baste the fish with the oil and juices. IMPORTANT: The fish is cooked when opaque in the centre. Share the beans between your plates, sprinkle on the almonds and pop the bream on top. Spoon on any pan juices. Serve the gratin alongside and enjoy!