Salmon in champagne sauce with potato gratin

Name: Salmon in champagne sauce with potato gratin
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g Potatoes; 1 Shallot or small onion; 1-2 Garlic cloves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 Whipped cream (or 150 g whipped cream and 100 ml milk); 20 g freshly grated Parmesan cheese; 1 Carrot; 1 Onion; 250 ml Fish stock; 200 ml dry champagne; 2 Lemon slices; 1 Bay leaf; 1/2 TEASPOON black peppercorns; 600 g fresh salmon fillet (without skin); 75 g Butter; 1 TABLESPOON Sugar; 7-10 Tbsp Grease

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g Potatoes
1 Shallot or small onion
1-2 Garlic cloves
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 Whipped cream (or 150 g whipped cream and 100 ml milk)
20 g freshly grated Parmesan cheese
1 Carrot
1 Onion
250 ml Fish stock
200 ml dry champagne
2 Lemon slices
1 Bay leaf
1/2 TEASPOON black peppercorns
600 g fresh salmon fillet (without skin)
75 g Butter
1 TABLESPOON Sugar
7-10 Tbsp Grease

Directions

1
Peel and wash the potatoes and cut or slice them into thin slices. Layer potato slices in flakes in a greased gratin dish. Peel shallot and garlic. Finely dice the shallot. Press garlic through a garlic press. Spread both on the potatoes and season with salt and pepper.
2
Pour 200 g cream (or 100 g cream and 100 ml milk) over the potatoes and sprinkle with parmesan. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 45 minutes. In the meantime, clean, wash and quarter the carrot for the fish stock. Peel and quarter the onion. Bring the fish stock, champagne, lemon slices, bay leaf, carrot, onions, peppercorns and a little salt to the boil in a pan and simmer for 4-5 minutes. Wash the salmon fillet, dab dry and remove any bones. Cut salmon fillet into 4 slices and salt lightly. Place the salmon slices in the hot broth, cover and cook over a low heat for 8-10 minutes. Cut butter into cubes and chill. Keep finished salmon slices warm. Remove vegetables and spices from the stock and boil down the stock to approx. 1/8 litre. Gradually stir butter into the hot stock with a whisk.
3
Place the salmon slices in the hot broth, cover and cook over a low heat for 8-10 minutes. Cut butter into cubes and chill. Keep finished salmon slices warm. Remove vegetables and spices from the stock and boil down the stock to approx. 1/8 litre. Gradually stir butter into the hot stock with a whisk. Finally add the remaining cream and season to taste with a little sugar, salt and pepper. Serve the salmon slices with champagne-butter sauce and potato gratin. Serve with a colourful leaf salad
4
Calculation is with 150 g cream and 100 ml milk