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Salmon and Cashel Blue® Cheese Dauphinoise

Salmon and Cashel Blue® Cheese Dauphinoise

with root veg dauphinoise and lemony fennel
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
652 kcal
Protein
: 
32.8g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Fish
Serving amount

1 unit(s)

Carrot

1 unit(s)

Parsnip

60 grams

Cashel Blue® Cheese

(Contains: Milk)

2 unit(s)

Garlic

110 grams

Creme Fraiche

(Contains: Milk)

1 unit(s)

Fennel

1 unit(s)

Lemon

1 sachet(s)

Vegetable Stock

62.5 grams

Scallion

200 grams

Salmon

(Contains: Fish)

Not included in your delivery

¼ tsp

Salt

½ tsp

Pepper

½ tbsp

Flour

to taste

Pepper

to taste

Salt

to taste

Oil

Energy (kJ)2726 kJ
Energy (kcal)652 kcal
Fat40.5 g
of which saturates18.5 g
Carbohydrate42.3 g
of which sugars19.8 g
Dietary Fiber12.1 g
Protein32.8 g
Cholesterol80 mg
Salt3.1 g
Potassium1004.2 mg
Calcium163.3 mg
Iron3.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Zester
•Oven dish
•Grater
•Baking Sheet with Baking Paper

Cooking steps

Get Prepped
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Peel and slice the carrot and parsnip into ½ cm thick rounds.
  • Peel and grate the garlic (or use a garlic press).
Start the Dauphinoise
2
  • Place a pot over medium-high heat with a drizzle of oil.
  • Once hot, fry the garlic for 1 min. Add 100ml water (per 2P), stock and creme fraiche.
  • Carefully add the carrots and parsnips to the sauce. Season with ¼ tsp salt (per 2P) and ½ tsp pepper (per 2P).
  • Bring to the boil, cover and lower heat to medium.
  • Simmer until the veg is parboiled, stirring regularly, 10-15 mins. In the last 5 mins, stir through ½ tbsp flour (per 2P), mix well and allow to thicken. 
Bake Until Bubbling
3
  • Carefully transfer the veg and sauce to an appropriately-sized oven dish. 
  • Crumble the Cashel Blue® cheese on top of the dauphinoise. 
  • Pop into the oven and bake until the sauce is bubbling and the carrot and parsnip are cooked through, 15-20 mins.

TIP: You want the dauphinoise to be 2-3 cm thick—keep this in mind when choosing an oven dish.

Bake the Fish
4
  • Once the dauphinoise is in the oven, pat the fish with kitchen paper to remove excess moisture. 
  • Lay the fish onto a lined baking tray. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle. Drizzle with oil , season with salt and pepper.
  • When the oven is hot, pop the fish onto the top shelf and bake until cooked through, 10-15 mins.
Cook the Fennel
5
  • Meanwhile, trim the root tip and green stalks of the fennel. Halve lengthways and thinly slice.
  • Zest and quarter the lemon.
  • Trim and thinly slice the scallion.
  • Place a pan over medium-heat with a drizzle of oil.
  • Fry the fennel until softened, 4-6 mins. Season to taste with salt, pepper, lemon zest and lemon juice. 
Divide and Serve
6
  • Divide the roasted fish between plates and top with the lemony fennel.
  • Serve the Cashel Blue® cheese dauphinoise and any remaining lemon wedges alongside.
  • Scatter over the scallion. 
Meal right image

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