Salmon with Potato Gratin

Pan-Fried Salmon with Potato Gratin Butter poached Asparagus & Herb Mornay Sauce

Pan fried Skin on Salmon served with butter poached Asparagus, potato gratin & Herb Mornay sauce made with fresh herbs & Custom Culinary® Gold Label Cream Soup base.

What You'll Need

Amount Ingredients
  For Pan Fried Salmon
4 Salmon Fillet, skin on, 175 g each
15 g Extra virgin Olive Oil
40 g Unsalted butter
15 ml Lemon Juice
  For Potato Gratin   
350 g Potatoes (Peeled & thinly Sliced)
200 g Custom Culinary® Gold Label Cream Soup Base (Standard preparation)
50 g Mild Cheddar cheese (Grated)
50 g Parmesan cheese (Grated)
10 g Garlic (minced)
5 Sprigs of fresh thyme
  For Butter Poached Asparagus Sauce
120 g Green asparagus (Cleaned & Trimmed)
60 g Salted butter
50 ml Water
  For Herb Mornay Sauce   
300 g Custom Culinary® Gold Label Cream Soup Base (Standard preparation)
40 g Gruyere Cheese, grated
40 g Parmesan Cheese
20 g Herb (Equal measures of fresh chopped parsley, thyme, rosemary & chives)
  Crushed black pepper and salt to taste


For the pan-fried Salmon  

  1. Season the salmon fillets with salt and crushed pepper.
  2. Heat the Olive oil and butter in a non-stick frying pan over a medium heat, swirling around the pan until melted and foaming, then turn up the heat.
  3. Once the butter starts bubbling, place the salmon, skin-side-down, and fry for 3 mins until crisp.
  4. Flip the fillets over, lower the heat and cook for 2 mins more, then drizzle with the lemon juice. Transfer the salmon to a plate and baste with any of the buttery juices left in the pan.
 For the potato gratin  
  1. Preheat the oven to 200 degrees C.
  2. Prepare the Cream soup base using Custom Culinary® Gold Label Cream Soup Base.
  3. Thinly slice the potato, transfer to a bowl, and the grated cheese, garlic and the thyme. Season with some black pepper and salt.
  4. Pour the potatoes and cream soup base into a baking dish, then cover \with aluminum foil.
  5. Place the baking dish on a sheet pan, then bake for 1 hour.
  6. Remove the foil and bake for 30 minutes more, until the potatoes are tender, bubbling, and golden brown on top.
For the Butter poached asparagus 
  1. Wash and clean the asparagus.
  2. Take a shallow pan, add water and the salted butter. Keep in a high heat, let the butter melt.
  3. Once it starts to boil, lower the heat to medium, add the asparagus and let it poach for 90 seconds. Turn off heat, remove the asparagus from butter and keep aside.
For the Sauce 
  1. Prepare the Cream soup base using Custom Culinary® Gold Label Cream Soup Base following the preparation instructions.
  2. Take 300g of the sauce in a sauce pot, add the grated gruyere and parmesan cheese, mix well. Add the chopped herbs and cook for 2 minutes in a low heat.
  3. For serving, place the prepared salmon a bed of potato gratin and asparagus to its side and sauce on the salmon.