Salmon Gratin with Fennel Salad

Ingredients

• 400 g waxy potatoes
• 400 g salmon fillet (ready to cook, skin removed)
• butter (for greasing the dish)
• 350 ml heavy cream
• 2 tbsp crème fraîche
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 60 g freshly grated Parmesan
• 2 bulbs fennel
• 3 stalks dill
• 1 apple (e.g., Boskop)
• 2 tbsp lemon juice
• 4 Tbsp sunflower oil
• sugar

Instructions

1. 1.

   Preheat the oven to 200°C (400°F).

2. 2.

   Peel, wash and slice the potatoes thinly. Wash the salmon, pat dry, cut into narrow strips, and layer alternately with potato slices in a greased baking dish. Whisk together cream and crème fraîche, season with salt, pepper, and a pinch of nutmeg, then pour over the layers. Sprinkle Parmesan on top and bake for about 40 minutes.

3. 3.

   For the fennel salad, wash and trim the fennel, cut it lengthwise into halves, remove the tough core, and slice or julienne finely. Wash the dill, shake dry, and finely chop the tips. Peel the apple, quarter it, remove the core, dice very small, then combine with fennel, dill, lemon juice, oil, salt, pepper, and a pinch of sugar to taste.

4. 4.

   Remove the finished gratin from the oven, portion, and serve topped with the fennel salad.