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Creamy Potato Gratin with Pomegranate Salmon
Hoofdgerecht

Creamy Potato Gratin with Pomegranate Salmon

1 u 25 minVoor 6Nutri-Score C€€
van @yarindanieli43 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

6 personen
  • potatoes (peeled and thinly sliced)Groente en fruit1,2 kg
  • heavy creamZuivel400 ml
  • milkZuivel200 ml
  • garlic (minced)Groente en fruit3 stukken
  • Gruyère cheese (grated)Zuivel150 g
  • Parmesan (grated)Zuivel50 g
  • butter (for greasing the dish)Zuivel30 g
  • saltKruiden en specerijen6 g
  • black pepper (freshly ground)Kruiden en specerijen2 g
  • nutmeg (grated)Kruiden en specerijen1 g
  • salmon fillets (skin on, about 150 g each)Vis4 stukken
  • pomegranate juiceDranken250 ml
  • honeyVoorraadkast20 g
  • balsamic vinegarVoorraadkast15 ml
  • olive oilVoorraadkast20 ml
  • pomegranate (seeds removed (arils))Groente en fruit1 stuk
  • pistachios (shelled and crushed)Noten en zaden40 g

per portie

Voedingswaarden

456kcal

Koolhydraten
24 g
Eiwitten
24 g
Vetten
29 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Ovenschaal
  • Steelpan
  • Koekenpan
  • Mandoline
  • Rasp

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 4

  5. Make the pomegranate reduction

    • Simmer the pomegranate juice with the honey and balsamic vinegar in a saucepan.
    • Reduce until slightly syrupy.
    Stap 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.
    Stap 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.
    Stap 7
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