Japanese Salmon Gratin

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Japanese Salmon Gratin

Salmon gratin with leek is a Japanese-style gratin with a gentle flavor, seasoned with dashi stock and soy sauce.
Prep Time0 mins
Cook Time40 mins
Servings2 people
INGREDIENTS
  • salmon 200 g
Ingredients
For white sauce
  • flour 4 tablespoon
  • mL milk 300
Topping
  • cheese 100 g
INSTRUCTIONS
  • Preheat the oven to 200°C.
  • Cut all the vegetables into bite-sized pieces. If using sliced cheese, break it up; if using block cheese, grate it.
  • Heat the potatoes in the microwave to soften.
  • Heat some olive oil in a frying pan over medium heat.
  • Place the salmon skin side down.
  • When the salmon is lightly cooked, move it to the front of the pan.
  • Place the white part of the spring onion in the empty space in the pan. Try not to touch it while it is cooking to get the best browning results.
  • Place the green part of the spring onion on top of the salmon.
  • Place the mushrooms on top.
  • When the salmon surface changes color, add the potatoes and mix everything together. The salmon will continue to be cooked after this, so it is not necessary to cook it completely.
  • Add the flour and mix well.
  • Add milk, 100 mL at a time, mixing well after each addition. When the milk is warm enough, add the next patch.
  • Add the seasonings and mix well.
  • Turn off the heat, transfer to a heatproof container, and top with cheese.
  • Bake in the oven at 200°C for 10-20 minutes until there is a nice surface of your preference.
  • Serve and enjoy!
NOTES
I got some delicious leeks, so I made a recipe to make the most of them. When I fried the leeks well, they remained fragrant and tasty even in a gratin.
There are several types of leeks sold in Finland, but they are all different from the Japanese ones. Click here for details (link).
As for the salmon, we buy them whole and process them, so the skin is intact. This one was delicious as long as the skin was cooked well, I mean crunchy, which accentuated the flavor in the gratin.
I was skeptical about the combination of white sauce and dashi when I was making it, but when it was done, the aroma of the dashi went well with the white sauce. The sweetness of the leeks and potatoes went well with the dashi also.
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