Bantam gratin with salad of fennel and smoked salmon
Gratin is always delicious! Try this potato gratin with a fresh fennel salad. Super tasty!
Ingredients:
For the bantam gratin:
- 450 g CêlaVíta mini potatoes or potato cubes
- 2 tbsp butter
- 50 g breakfast bacon, cut into strips
- 1 onion, chopped
- 1 sprig of rosemary, riced and finely chopped
- 1 garlic clove, grated
- 1 tbsp flour
- 150 ml vegetable stock, from a cube
- 100 ml of cooking cream
- 60 g grated old cheese
For the fennel salad:
- 1.5 fennel, shaved into slices
- 1 tbsp capers
- ½ lemon, rind and juice
- 2 tbsp olive oil
- 1 tsp mustard
- 100 g arugula
- 300 g smoked salmon
Extra needed:
Oven dish
Preparation
Step 1:
Preheat an oven (or airfryer) to 180°C. Heat a pan and melt the butter in it. Add the bacon, onion, rosemary and garlic and fry until the bacon is golden brown. After this, add 1 tbsp flour and fry for about 1 minute. Add the stock and cream to the pan and stir to make a smooth sauce. Cook this for another 1 minute.
Mix the baby potatoes into the sauce. Fill a baking dish with the baby potatoes and the sauce and sprinkle the top with old cheese. Bake the potato gratin for around 30 minutes until golden brown (this preparation in an airfryer should be done at a lower temperature, around 170°C).
Step 2:
Mix in the shaved fennel with the capers, lemon zest and juice, olive oil and mustard. Let this marinate for about 20 minutes. When the potato gratin is ready, mix the rocket into the fennel.
Serve the fennel salad with the smoked salmon on top and the potato gratin alongside.
