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Creamy Potato Gratin with Pomegranate Salmon
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Creamy Potato Gratin with Pomegranate Salmon

1 h 25 minServes 6Nutri-Score C€€
from @yarindanieli43 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • potatoes (peeled and thinly sliced)Produce1.2 kg
  • heavy creamDairy400 ml
  • milkDairy200 ml
  • garlic (minced)Produce3 pieces
  • Gruyère cheese (grated)Dairy150 g
  • Parmesan (grated)Dairy50 g
  • butter (for greasing the dish)Dairy30 g
  • saltSpices6 g
  • black pepper (freshly ground)Spices2 g
  • nutmeg (grated)Spices1 g
  • salmon fillets (skin on, about 150 g each)Fish4 pieces
  • pomegranate juiceBeverages250 ml
  • honeyPantry20 g
  • balsamic vinegarPantry15 ml
  • olive oilPantry20 ml
  • pomegranate (seeds removed (arils))Produce1 piece
  • pistachios (shelled and crushed)Nuts & seeds40 g

per serving

Nutrition

456kcal

Carbs
24 g
Proteins
24 g
Fat
29 g
Adapt tools

what you’ll use

Tools

  • Baking dish
  • Saucepan
  • Frying pan
  • Mandoline
  • Grater

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 4

  5. Make the pomegranate reduction

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