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Saumon, Poireaux et Pommes de Terre au Four Recipe

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

Scale

 

  • 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

Notes

  1. Use fresh salmon for the best flavor and texture.
  2. If you can’t find new potatoes, you can substitute them with any firm variety, like Yukon Gold.
  3. For a richer flavor, substitute the Emmental with Gruyère or cheddar.
  4. Ensure you don’t overcook the salmon; it should remain tender and juicy.

Find it online: https://optimalrecipes.com/saumon-poireaux-et-pommes-de-terre-au-four-recipe/