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Thursday, March 4, 2010

Balsamic Glazed Salmon And Tartiflette Potatoes

This is a recipe from France that I found the other day. It looks more complicated than it is and it is very good. I didn't note things like garlic, salt and pepper etc in the recipe. That is all common sense. I also adapted this recipe for the housewife. You don't have to follow it exactly you can add and subtract things, for instance the original recipe calls for boiled potatoes but I prefer baked so I baked them. You can use a different cheese, you can add chopped tomatoes etc etc.
The salmon is just pan fried and deglazed with some balsamic vinegar and white wine then topped with a little guacamole.
2 tablespoons of olive oil
1 cup of sliced onions
1/3 of a pound of smoked bacon turned into strips
3 large baker potatoes
1 lb of sliced roblechon cheese/ I used sharp cheddar
Some heavy cream and a little milk
bake the potatoes and let them go cold
Slice the onions and cut the bacon into strips
fry the bacon in a pan and when half way cooked add the sliced onions. Cook the onions all the way through and put to the side.
Butter the bottom of a ovenproof dish
Slice the potatoes into thick slices and cover the bottom of the dish with a layer of these slices
Spread the onions and bacon over this layer and sprinkle the cheddar on top
Cut the cream with one quarter milk, sprinkle a little more cheddar on top and bake in a medium oven.
Finish under the grill.
Do not cook this too much as the cream will turn to butter and the dish will be too fatty. Remember that all the ingredients are already cooked so it won't take as long as a normal gratin potato.

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