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Menu Plan for Winter I: Week 12, Day 1
Salmon, Smoked Salmon and Potato Gratin
Sautéed Brussels Sprouts
Cooking time: 55 minutes for menu Cooking schedule: see below for instructions
The quantities of the salmon, smoked and fresh, are not precise, use whatever comes in a package.
Salmon, Smoked Salmon and Potato Gratin
Total time: 55 minutes
A mix of fresh and smoked salmon gives a lot of flavor to this simple gratin. Simmering the potatoes in milk shortens the baking time.
Ingredients:
- 2 medium potatoes, 10oz (300gr)
- 1 cup (8oz, 240ml) milk
- 8oz (240gr) fresh salmon
- 3oz (90gr) smoked salmon either wet or dry smoked
- 1/2 tsp dried dill weed
- 1/3 cup (3oz, 90gr) Greek or plain yogurt
- 1/2 cup (2oz, 60gr) Cheddar cheese, shredded
Instructions:
- The potatoes: Thinly slice potatoes.
- Pour milk into a medium skillet and heat to simmering.
- Add potatoes, in layers. Cook, uncovered, until potatoes turn translucent, about 15 minutes.
- The salmon: Cut fresh salmon into 1" (2.5cm) thick slices.
- Roughly chop smoked salmon.
- To assemble: Remove 1/3 of the potatoes from the milk, arrange in a baking dish.
- Spread smoked salmon on potatoes.
- Top with 1/3 potatoes, in a layer.
- Arrange fresh salmon on potatoes.
- Top with remaining 1/3 potatoes.
- To finish: Add dill, yogurt to milk and stir well. (Milk will be thick from the potatoes.)
- Pour over the top of the gratin.
- Top with shredded cheese, cover with foil and bake, 400F (200C) for 20 minutes.
- Uncover and bake 10 minutes longer, until cheese starts to brown. Remove and serve.
Sautéed Brussels Sprouts
Total time: 20 minutes
A lot of people don't like Brussels Sprouts. A lot of people over-cook them. Think there's a relationship? As with most vegetables, simple and quick is (usually) best.
Ingredients:
- 12 - 16 Brussels sprouts I normally serve 6 - 8 per person
- 1 shallot substitute small onion
- 1 tbs olive oil
- 2 tbs chicken stock
- 1 tsp dried thyme
Instructions:
- Trim Brussels sprouts: slice a bit off of the stem end and peel away the outer leaves - any that are damaged, wilted or discolored. Cut each sprout into 4 slices.
- Slice shallot about the same thickness.
- Heat oil in a medium nonstick skillet. Add Brussels sprouts, shallots, and sauté until crisp-tender, 10 - 12 minutes.
- Add chicken stock and thyme, cover, reduce heat and simmer 5 more minutes, until just cooked through. Sprouts should be bright green and still retain a wee bit of crunch. Simmer a few minutes longer if you prefer, just be careful not to overcook or they tend to be bitter.
- Uncover, cook off stock and serve.
Cooking Schedule: 55 minutes |
Slice shallot, set aside |
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