Potato casserole with bread crust, salmon and fennel
4 servings
30 minutes
Potato casserole with a crusty bread topping featuring salmon and fennel is a refined dish with deep roots in Russian cuisine, combining the tenderness of seafood with the rich aroma of roasted vegetables. Salmon marinated in a zesty mix of anchovies and lemon reveals its flavor in creamy softness and subtle saffron notes. The crispy bread crust adds an appetizing texture to the casserole, while fennel and garlic contribute freshness. This dish is perfect for a cozy family dinner or festive table, creating an atmosphere of warmth and gastronomic delight. The balanced combination of ingredients makes it not only delicious but also nutritious, leaving a long-lasting pleasant aftertaste.
1
Wash the potatoes. Clean the skin with a brush. Cut into 3 mm thick slices, boil in salted water for 5-6 minutes, then drain the water.
- New potatoes: 500 g
- Salt: to taste
2
Clean and wash the fennel. Peel the garlic and onion. Chop the garlic finely. Slice the fennel and onion into thin strips, sauté in vegetable oil for 3-4 minutes, then add garlic, wine, and a pinch of saffron. Cook for another 5 minutes until the wine evaporates completely. Season with salt and pepper.
- Fennel: 400 g
- Garlic: 1 clove
- White onion: 2 heads
- Olive oil: 7 tablespoons
- Dry white wine: 100 ml
- Saffron: to taste
- Freshly ground black pepper: to taste
3
For the marinade, cut the chili pepper in half lengthwise, remove the seeds, wash, and chop into small pieces. Finely chop the anchovies. Mix the chili pepper and anchovies with lemon juice. Wash the salmon fillet, dry it, and cut into 2 cm thick slices, dip in the marinade, and season with salt and pepper.
- Fresh chili peppers: 2 pieces
- Lemon: 1 piece
- Anchovies: 2 pieces
- Salmon fillet: 600 g
- Salt: to taste
- Freshly ground black pepper: to taste
4
Grease a baking dish (30x25 cm) with fat and place the vegetable mixture with fennel. Mix cream with 60 g of Parmesan and pour over the vegetable mixture. Place the fish on top and drizzle with marinade. Finally, layer potato slices on top, drizzle with olive oil, and sprinkle with sea salt and pepper. Bake in the oven at 180 degrees (Convection +) on the second level from the bottom for 20-25 minutes.
- Fat: to taste
- Fennel: 400 g
- Cream: 300 g
- Grated Parmesan cheese: 100 g
- Salmon fillet: 600 g
- Olive oil: 7 tablespoons
- New potatoes: 500 g
- Sea salt: to taste
- Freshly ground black pepper: to taste
5
Crush the bread for toasts with a blender and mix it with the remaining parmesan. Sprinkle over the casserole and drizzle with olive oil. Bake for another 10-15 minutes until a crispy crust forms.
- Toast bread: 100 g
- Grated Parmesan cheese: 100 g
- Olive oil: 7 tablespoons