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Creamy Potato Gratin with Pomegranate Salmon
Plat

Creamy Potato Gratin with Pomegranate Salmon

1 h 25Pour 6Nutri-Score C€€
par @yarindanieli43 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • potatoes (peeled and thinly sliced)Fruits et légumes1,2 kg
  • heavy creamProduits laitiers400 ml
  • milkProduits laitiers200 ml
  • garlic (minced)Fruits et légumes3 morceaux
  • Gruyère cheese (grated)Produits laitiers150 g
  • Parmesan (grated)Produits laitiers50 g
  • butter (for greasing the dish)Produits laitiers30 g
  • saltÉpices6 g
  • black pepper (freshly ground)Épices2 g
  • nutmeg (grated)Épices1 g
  • salmon fillets (skin on, about 150 g each)Poissons4 morceaux
  • pomegranate juiceBoissons250 ml
  • honeyÉpicerie20 g
  • balsamic vinegarÉpicerie15 ml
  • olive oilÉpicerie20 ml
  • pomegranate (seeds removed (arils))Fruits et légumes1 morceau
  • pistachios (shelled and crushed)Fruits à coque et graines40 g

par portion

Nutrition

456kcal

Glucides
24 g
Protéines
24 g
Lipides
29 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Plat allant au four
  • Casserole
  • Poêle
  • Mandoline
  • Râpe

pas à pas

Préparation

  1. Prepare the oven and dish

    • Preheat the oven to 180 °C.
    • Grease the baking dish with butter and rub it with a garlic clove.
    Étape 1

  2. Warm the cream mixture

    • Pour the cream and milk into a saucepan.
    • Add the garlic, salt, pepper and nutmeg.
    • Warm over low heat without boiling.
    Étape 2

  3. Layer the potatoes

    • Arrange a layer of potato slices in the dish.
    • Season lightly and sprinkle with part of the Gruyère.
    • Repeat the layers, finishing with the remaining cheese.
    Étape 3

  4. Bake the gratin

    • Pour the warm cream mixture evenly over the potatoes.
    • Sprinkle the Parmesan on top.
    • Bake until the potatoes are tender and the top is golden.
    Étape 4

  5. Make the pomegranate reduction

    • Simmer the pomegranate juice with the honey and balsamic vinegar in a saucepan.
    • Reduce until slightly syrupy.
    Étape 5

  6. Cook the salmon

    • Season the salmon fillets.
    • Sear them in olive oil in a frying pan, skin side down first, until cooked through.
    Étape 6

  7. Serve

    • Plate the salmon and drizzle with the pomegranate reduction.
    • Top with pomegranate arils and crushed pistachios.
    • Serve alongside the warm potato gratin.
    Étape 7
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