from one generation to the next
I’ve been in a potato rut! Steamed or baked, steamed or baked, boring!
Special fish like fresh Tasmanian Salmon needs a special accompaniment. The subtle aniseed flavour of fennel marries perfectly with fish, but then, so does potato. I teamed them up in this tasty gratin to serve with pan seared crispy skinned salmon.
Dinner was delicious!
2 medium sized bulbs of fennel
4 medium sized Nicola potatoes
Sea Salt and freshly ground pepper
Pre heat the oven to 180C. Butter 4 individual ramekins of 1 cup capacity.
Trim the top and bottom off the fennel bulbs then cut into quarters lengthwise.
Bring a pot of water to the boil, add the fennel, return the water to the boil and simmer for 20 minutes. The fennel should be pliable. Remove the fennel from the pot and drain in a colander. Boil the remaining water until reduced to 200mls.
Add the cream to the water and season generously.
Peel the potatoes, then slice thinly. I used a mandolin.
Arrange a single layer of potato in the base of each ramekin, spoon over a little liquid, then top with a layer of fennel and more liquid. Continue with alternate layers of potato and fennel until the dishes are almost full or the ingredients finished. Finish with a potato layer. Top the dishes up with the liquid, then cover with a circle of baking paper. Cover with foil and bake for 30 minutes.
Reduce the oven temperature to 160C, then remove the foil and baking paper. Bake for a further 30 minutes.
Turn each gratin onto a dinner plate to serve.