Welcome to our delightful Saumon, Poireaux et Pommes de Terre au Four recipe! This oven-baked salmon dish with leeks and potatoes is a wonderful option for a hearty meal that combines rich flavors with healthy ingredients. If you’re a fan of easy, wholesome recipes, you’re in the right place. Get ready to impress your family or friends with this comforting and delicious French-inspired dish.
Introduction
The Saumon, Poireaux et Pommes de Terre au Four is a traditional French recipe that offers the perfect balance of flavors. The tender salmon, combined with soft potatoes and the mild sweetness of leeks, creates a savory experience enhanced by a mustard cream sauce. Originating from rustic French cuisine, this dish is not only nutritious but also simple to make, making it a fantastic option for both weeknight dinners and special gatherings. Whether you’re new to French cooking or a seasoned home chef, this recipe is sure to become a favorite in your kitchen.
Ingredients
Here’s everything you’ll need to create this mouthwatering dish. Feel free to make substitutions based on dietary needs or availability.
- 800 g new potatoes (Grenaille), washed and quartered
- 3 leeks, white part only, cut into 3 cm chunks
- 250 ml cream (15% or 20%)
- 2 tablespoons mustard (whole grain Dijon)
- 50 g grated Emmental cheese
- 1 teaspoon dried thyme
- 2 garlic cloves, minced
- 500 g fresh salmon, skin removed and cut into fillets
- 1 tablespoon capers
- 25 g butter, divided into small pieces
- Fresh dill, for garnish
How to Make Saumon, Poireaux et Pommes de Terre au Four – Step by Step
Follow these easy steps for the perfect Saumon, Poireaux et Pommes de Terre au Four recipe:
Step1: Prepare the Ingredients
- Preheat the oven to 200°C (392°F).
- Bring a large pot of salted water to a boil. Add the potatoes and leeks. Blanch them for about 10 minutes, then drain and set aside.
Step2: Make the Cream Sauce
- In a mixing bowl, whisk together the cream, mustard, grated Emmental, minced garlic, and thyme. This creamy mustard sauce will bring all the ingredients together with a rich flavor.
Step3: Assemble the Dish
- Grease a large baking dish with a small portion of butter. Place the potatoes and leeks evenly in the dish. Pour the mustard cream sauce over the vegetables, ensuring everything is well-coated.
Step4: Add the Salmon and Bake
- Place the salmon fillets on top of the vegetables and sauce. Scatter the capers and dot the remaining butter over the top.
- Bake in the preheated oven for 15 minutes with fan-forced heat, then switch to grill mode for an additional 5 minutes to get a nice golden crust.
Step5: Garnish and Serve
- Once out of the oven, garnish the dish with fresh dill sprigs for a vibrant and fresh finish. Serve hot and enjoy!
Helpful Tips
- Use fresh salmon for the best flavor and texture.
- If you can’t find new potatoes, you can substitute them with any firm variety, like Yukon Gold.
- For a richer flavor, substitute the Emmental with Gruyère or cheddar.
- Ensure you don’t overcook the salmon; it should remain tender and juicy.
Cooking Tips
- Perfect Blanching: Blanching the vegetables helps retain their texture and prevents them from becoming too mushy in the oven.
- Grill for a Golden Finish: Switching to the grill setting in the final 5 minutes creates a deliciously crispy top layer without overcooking the salmon.
- Fresh Herbs Matter: Dill is the classic garnish, but parsley or tarragon could also add a lovely herbal note to the dish.
Serving Suggestions
This savory dish pairs well with a light side salad or a crusty French baguette. For a complete meal, serve alongside a crisp white wine, such as Sauvignon Blanc or Chardonnay. A simple lemon vinaigrette salad or roasted asparagus would complement the richness of the dish perfectly.
Nutritional Information
Nutritional info for Saumon, Poireaux et Pommes de Terre au Four (per serving):
- Calories: 520 kcal
- Protein: 30 g
- Carbohydrates: 40 g
- Fat: 25 g
- Fiber: 6 g
- Vitamins: A, C, D, and Omega-3
Storage and Leftovers
- Refrigeration: Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Reheating: To reheat, place the dish in a preheated oven at 180°C (350°F) for 10-15 minutes or until warmed through. You can also use a microwave for faster reheating, but the texture may not be as crisp.
- Freezing: Although the dish is best enjoyed fresh, you can freeze it for up to 2 months. Allow it to cool completely before freezing.
Frequently Asked Questions (FAQs)
- Can I use frozen salmon for this recipe? Yes, but make sure to thaw it thoroughly and pat it dry before cooking to avoid excess moisture in the dish.
- Can I make this dish dairy-free? Yes, substitute the cream with a non-dairy alternative like coconut cream, and use a plant-based cheese.
- What can I use instead of leeks? If leeks are not available, you can use onions or shallots as a substitute.
- How do I know when the salmon is cooked? The salmon should be opaque and flake easily with a fork when it’s done. Be careful not to overcook it.
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- Ultimate Cowboy Casserole Cornbread – A Hearty Meal
- Sausage Balls Recipe with Red Lobster Mix – Easy & Tasty
Conclusion
We hope you enjoyed this easy and delicious recipe for Saumon, Poireaux et Pommes de Terre au Four! It’s a versatile dish that fits beautifully into any meal plan, whether you’re serving it for a special occasion or as a comforting weeknight dinner. Don’t forget to share your own variations and let us know how you liked it in the comments below. Happy cooking!
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Saumon, Poireaux et Pommes de Terre au Four Recipe
Description
Welcome to our delightful Saumon, Poireaux et Pommes de Terre au Four recipe! This oven-baked salmon dish with leeks and potatoes is a wonderful option for a hearty meal that combines rich flavors with healthy ingredients. If you’re a fan of easy, wholesome recipes, you’re in the right place. Get ready to impress your family or friends with this comforting and delicious French-inspired dish.
Ingredients
- 800 g new potatoes (Grenaille), washed and quartered
- 3 leeks, white part only, cut into 3 cm chunks
- 250 ml cream (15% or 20%)
- 2 tablespoons mustard (whole grain Dijon)
- 50 g grated Emmental cheese
- 1 teaspoon dried thyme
- 2 garlic cloves, minced
- 500 g fresh salmon, skin removed and cut into fillets
- 1 tablespoon capers
- 25 g butter, divided into small pieces
- Fresh dill, for garnish
Instructions
Step 1: Prepare the Ingredients
- Preheat the oven to 200°C (392°F).
- Bring a large pot of salted water to a boil. Add the potatoes and leeks. Blanch them for about 10 minutes, then drain and set aside.
Step 2: Make the Cream Sauce
- In a mixing bowl, whisk together the cream, mustard, grated Emmental, minced garlic, and thyme. This creamy mustard sauce will bring all the ingredients together with a rich flavor.
Step 3: Assemble the Dish
- Grease a large baking dish with a small portion of butter. Place the potatoes and leeks evenly in the dish. Pour the mustard cream sauce over the vegetables, ensuring everything is well-coated.
Step 4: Add the Salmon and Bake
- Place the salmon fillets on top of the vegetables and sauce. Scatter the capers and dot the remaining butter over the top.
- Bake in the preheated oven for 15 minutes with fan-forced heat, then switch to grill mode for an additional 5 minutes to get a nice golden crust.
Step 5: Garnish and Serve
- Once out of the oven, garnish the dish with fresh dill sprigs for a vibrant and fresh finish. Serve hot and enjoy!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use fresh salmon for the best flavor and texture.
- If you can’t find new potatoes, you can substitute them with any firm variety, like Yukon Gold.
- For a richer flavor, substitute the Emmental with Gruyère or cheddar.
- Ensure you don’t overcook the salmon; it should remain tender and juicy.
