Salmon and Spinach Parmentier by @hervecuisine

35 min

4 servings

🥔

1 kg

Potatoes

🥛

200 g

Creme fraiche

🌿

Chives

🧂

Salt

⚫

Pepper

🧀

100 g

Cheese

🐟

4

Salmon fillets

🌿

1 bunch

Dill

🍋

0.5

Preserved lemon

🥬

130 g

Baby spinach

🧅

2

Shallots

🧄

1 clove

Garlic

🫒

Olive oil

🍄

Button mushrooms

🌿

Tarragon

🧂

Fleur de sel

  1. Cook
    • Potatoes

    Cook the potatoes in boiling water.

  2. Drain
    • Potatoes
    • Olive oil
    • Fleur de sel

    Drain the potatoes and mix them with a little olive oil, fleur de sel and pepper.

  3. Mash
    • Potatoes

    Mash the potatoes with a blender for a smoother texture, or with a potato masher.

  4. Add
    • Creme fraiche
    • Chives
    • Potatoes

    Add creme fraiche and fresh chives to the mashed potatoes and mix everything together.

  5. Heat
    • Olive oil

    Heat a little olive oil in a pan.

  6. Dice
    • Salmon fillets

    Dice the salmon and sear it in the pan.

  7. Add
    • Button mushrooms

    Add the thinly sliced button mushrooms.

  8. Add
    • Tarragon

    Add the tarragon.

  9. Add
    • Preserved lemon

    Add a little preserved lemon peel.

  10. Add
    • Baby spinach

    Add the baby spinach leaves so they cook from the steam.

  11. Put
    • Salmon fillets

    Put the salmon mixture into the bottom of a gratin dish and press it down.

  12. Cover
    • Potatoes

    Cover with the mashed potato.

  13. Top
    • Grated cheese

    Top with a little cheese and gratinate in the oven for 10 minutes at 200°C.

Salmon and Spinach Parmentier by @hervecuisine

35 min

4 servings

🥔

1 kg

Potatoes

🥛

200 g

Creme fraiche

🌿

Chives

🧂

Salt

⚫

Pepper

🧀

100 g

Cheese

🐟

4

Salmon fillets

🌿

1 bunch

Dill

🍋

0.5

Preserved lemon

🥬

130 g

Baby spinach

🧅

2

Shallots

🧄

1 clove

Garlic

🫒

Olive oil

🍄

Button mushrooms

🌿

Tarragon

🧂

Fleur de sel

Preparation Steps

  1. Step 1/13

    Cook the potatoes in boiling water.

    🥔Potatoes
    🍲Pot

  2. Step 2/13

    Drain the potatoes and mix them with a little olive oil, fleur de sel and pepper.

    🥔Potatoes
    🫒Olive oil
    🧂Fleur de sel
    ⚫Pepper
    🥣Mixing bowl

  3. Step 3/13

    Mash the potatoes with a blender for a smoother texture, or with a potato masher.

    🥔Potatoes
    🥔Potato masher

  4. Step 4/13

    Add creme fraiche and fresh chives to the mashed potatoes and mix everything together.

    🥛Creme fraiche
    🌿Chives
    🥔Potatoes
    🥣Mixing bowl

  5. Step 5/13

    Heat a little olive oil in a pan.

    🫒Olive oil
    🍳Pan

  6. Step 6/13

    Dice the salmon and sear it in the pan.

    🐟Salmon fillets
    🔪Knife
    🪵Cutting board
    🍳Pan

  7. Step 7/13

    Add the thinly sliced button mushrooms.

    🍄Button mushrooms
    🍳Pan
    🔪Knife
    🪵Cutting board

  8. Step 8/13

    Add the tarragon.

    🌿Tarragon
    🍳Pan

  9. Step 9/13

    Add a little preserved lemon peel.

    🍋Preserved lemon
    🍳Pan
    🔪Knife

  10. Step 10/13

    Add the baby spinach leaves so they cook from the steam.

    🥬Baby spinach
    🍳Pan

  11. Step 11/13

    Put the salmon mixture into the bottom of a gratin dish and press it down.

    🍳Gratin dish

  12. Step 12/13

    Cover with the mashed potato.

    🥔Potatoes
    🍳Gratin dish

  13. Step 13/13

    Top with a little cheese and gratinate in the oven for 10 minutes at 200°C.

    🧀Grated cheese
    🍳Gratin dish

Composition

Ingredients

Types

Vegetables, Dairy, Herbs, Spices, Fish, Fruits, Oils

Ingredients

Potatoes, Creme fraiche, Chives, Salt, Pepper, Cheese, Salmon fillets, Dill, Preserved lemon, Baby spinach, Shallots, Garlic, Olive oil, Button mushrooms, Tarragon, Fleur de sel

Notes

Potatoes (or sweet potato, cooked in boiling water or steamed), Creme fraiche (or plant-based alternative), Chives (fresh), Cheese (emmental or gruyere, grated), Salmon fillets (wild or organic ideally, cod also works), Preserved lemon (optional but really good, transcript uses the zest/peel), Baby spinach (fresh young leaves), Olive oil (for the mash and for pan-frying, amount not given), Button mushrooms (thinly sliced, mentioned only in transcript, amount not given), Tarragon (mentioned only in transcript, amount not given), Fleur de sel (mentioned only in transcript for the mash)

Allergens

Milk, Fish

Dietetics

Dietary regimen

Pescatarian, Egg-Free, Nut-Free, High-Protein, soy-free, Sugar-Free, Gluten-Free

Calories

480 kcal

Macro nutrients

Protein: 30g, Carbohydrates: 32g, Fat: 25g, Fiber: 4g, Sugars: 3g

Nutritional Information

Minerals

Sodium: 520mg, Potassium: 850mg, Calcium: 180mg, Iron: 2.2mg, Magnesium: 55mg

Vitamins

Vitamin D: 7µg, Vitamin B12: 3.5µg, Vitamin A: 250µg, Vitamin C: 18mg, Folate: 60µg

Preparation

Time Information

Preparation

25 minutes

Cooking

10 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

Knife, Cutting board, Potato masher, Pan, Mixing bowl, Gratin dish, Pot

Appliances

Blender, Oven, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Everyday, Winter Comfort Meal

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Melty, Tender

Flavors

Savory, Creamy, Herby, Slightly Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 2-3 days (store in an airtight container,refrigerate within 2 hours of cooking,reheat thoroughly in the oven or microwave before eating), freezer : up to 2 months (freeze in an airtight, freezer-safe container,thaw overnight in the fridge before reheating,best eaten before gratinating, or reheated gently to preserve texture)