Here is a delicious marriage between land and sea with this potato gratin with 2 salmon.
Ingredients for 4 persons :
- 1 kg of potatoes (Charlotte)
- 200 g fresh salmon
- 200 g smoked salmon
- 1/2 bunch of chives
- 10 cl of olive oil
- 20 g semi-salted butter
- 60 cl of heavy cream
- Espelette pepper
Potato gratin with two salmon
- Cut the fresh salmon into cubes.
- Wash and chop the chives.
- Place the fresh salmon in a deep dish and marinate for about 15 minutes in a mixture of olive oil, chives, seasoned with salt and Espelette pepper.
- Peel and wash the potatoes. Cut them into thin slices.
Preheat the oven to 150 ° C (th.5).
- Cut the smoked salmon into strips.
- Butter a gratin dish,
- Place successively a first layer of potatoes (season between each layer), a layer of smoked salmon, again the potatoes then a layer of drained fresh salmon.
- Repeat the operation until all the ingredients are used up.
- Warm the cream so that it liquefies and pour it over the ingredients of the dish.
- Bake for 45 to 70 minutes (5 minutes before the end of cooking, increase the heat in the oven to brown the gratin).
- Serve hot.
Espelette pepper : Espelette pepper, cultivated in the Basque Country, is now widely used in culinary preparations (vinaigrettes, ratatouilles, omelets, etc.). It replaces the traditional pepper. It is added at the end of cooking that the Espelette pepper reveals all its aroma. It was once used to spice up recipes based onchocolate, Bayonne being the French capital of chocolate.
What a magnificent traveler with her silver belly and her bluish back beaded with black! After spending one to two years in a river - especially in Brittany, the French region with the most salmon rivers - this parr, then smolt and finally salmon tackle one to three years in the northern hemisphere, the Pacific or the Atlantic, before to return to die in his original bed. In the meantime, he will have traveled 25 to 50 kilometers per day in the ocean, feeding on crustaceans, sand lance, herrings ... Rare, the wild contains a finer and less fatty flesh than its farmed cousin. But it’s the latter that you’re likely to find on your plate. Today we consume several million tonnes like this Scot, the only one to benefit from a Label Rouge. To be enjoyed in sushi, tartars or carpaccios, whether red, keta, coho or of course, royal. Smoked salmon - a technique where fishermen from Cork and Dublin have mastered - has moist, firm and tender flesh with a pink or orange color.
The soft and melting texture of this variation of the gratin dauphinois coats the possible dryness of the fish, which enriches the dish with its maritime and smoky notes. Going flat here is risking heaviness; this is why we will choose lively and fresh wines on the nose and in the mouth.
Between the gratin from the mountains and the salmon from the seas, one can imagine a meeting in the center of France where we find the style of wine mentioned above.
A Sancerre, a Menetou-Salon or a fine cuvée of Sauvignon de Touraine, all from the same grape variety, have the desired freshness characteristics; in the same region, for those who want more roundness to go with the dish, there is the confidential Noble Joué, a rosé wine produced in the suburbs of Tours, or, failing that, a rosé from Touraine.
Wellness and salmon
The salmon : Containing useful fatty acids, in particular for the growth of children, salmon contains iron, magnesium, phosphorus… Smoked, it is rich in sodium.
O. Marie, Photo: C. Herlédan