A deliciously simple main dish, easy to prepare in advance. Perfect for a warming supper and rich enough to feel special. Serve with a green vegetable or salad. It’s easily halved or doubled or more for a crowd. For speed use 300g frozen instead of the fresh leek. Make up to 2 days in advance, cover and chill until needed or freeze for up to 3 months.
Serves 6
25g butter
100ml water
1 large leek, washed, trimmed and cut into 1cm pieces
50ml vegetable stock
150ml double cream
300g sweet potatoes, peeled and cut into 3mm slices
300g potatoes, peeled and cut into 3mm slices
Salt
Freshly ground black pepper
400g salmon fillet, skinned and cut into 2cms chunky pieces
12 sprigs fresh dill
Salt
Freshly ground black pepper
20g Parmesan, grated
A few dill sprigs to garnish
Preparation Time: 10 minutes. Cooking Time: 50 minutes.
1. Melt the butter in a large pan on the simmering plate, hotplate on simmering setting or induction on medium high.
2. Add the water and leeks and cook for a few minutes, stirring occasionally.
3. Spoon the cooked leeks into a separate bowl and set aside.
4. Using the same pan; add the stock and cream, followed by the potato slices. Season with salt and pepper. Cover and cook for 10 minutes, stirring occasionally. The slices should be softish but don’t need to be completely cooked.
5. Spoon half the potato slices into an AGA Gratin dish. Spread the cooked leeks on top, followed by the salmon and dill. Season with a pinch of salt and a grind of black pepper. Top with the remaining potato slices and sprinkle with Parmesan..
6. Place in the oven CAST IRON OVEN: on the grid shelf on the floor of the roasting oven or oven on R8. FAN OVEN: preheated to R6/180oC/350oF. Cook for 30 minutes until bubbling and starting to brown.
7. Garnish with dill and serve hot with green vegetables or salad.
