Salmon Au Gratin Fish Pie

 * Prep time: 25 minutes

* Bake time: 25–30 minutes

* Yield: 4 servings

## Ingredients## For the Potato Au Gratin Topping:

* Russet or Maris Piper potatoes: 3 large (peeled and sliced paper-thin)

* Heavy cream: ½ cup

* Garlic: 1 clove (minced)

* Gruyère or sharp Cheddar cheese: 1 cup (shredded)

* Salt and black pepper: A pinch

* Nutmeg: A tiny pinch

For the Salmon Fish Pie Base:

- Salmon block: 1 lb (450g)

-  Whole milk: 1 ¾ cups (extra ¼ cup included to account for evaporation)

- Bay leaves: 2 whole leaves

- Yellow onion: 1 medium (finely chopped)

- Butter: 3 tbsp

- All-purpose flour: 3 tbsp

- Dijon mustard: 1 tsp

- Fresh dill: 2 tbsp (chopped)

- Salt and black pepper: To taste

Step-by-Step Instructions

1. Soften the Gratin Potatoes

2. Slice the peeled potatoes paper-thin using a mandoline or a very sharp knife.

 3. Bring a pot of salted water to a boil. Drop the potato slices in and parboil for 4 to 5 minutes until

 slightly tender but not breaking apart.

  4. Drain thoroughly, pat dry with a clean towel, and set aside.

2. Poach and Flake the Salmon

   1. Place your whole salmon block into a skillet or pan.

   2. Pour the 1 ¾ cups of whole milk over the fish and drop in the 2 bay leaves.

   3. Bring to a very gentle simmer over medium-low heat. Let the salmon poach for 5 to 7 minutes until it turns opaque but is still slightly soft in the center.

   4. Carefully lift the salmon out with a slotted spoon and place it on a plate.

   5. Strain the poaching milk into a jug and save it; discard the bay leaves.

   6. Use a fork to gently flake the salmon into large chunks (remove skin if present).

3. Make the Infused White Sauce

   1. Melt the 3 tbsp of butter in a clean saucepan over medium heat. Add the chopped onion and cook for 3 to 4 minutes until translucent and soft.

   2. Stir in the 3 tbsp of flour and cook for 1 minute, stirring constantly to form a paste (roux).

   3. Gradually pour in your reserved warm, salmon-infused milk while whisking vigorously to avoid any lumps.

   4. Let the sauce simmer for 2 to 3 minutes until it thickens into a velvety gravy.

   5. Turn off the heat. Stir in the Dijon mustard, fresh dill, salt, and black pepper.

 4. Assemble the Pie

   1. Preheat your oven to 375°F (190°C) and lightly grease an 8x8 inch (or similar) baking dish.

   2. Scatter your large flakes of poached salmon evenly across the bottom of the dish.

   3. Pour the hot white sauce smoothly over the salmon.

   4. In a small bowl, whisk together the heavy cream, minced garlic, a pinch of salt, and a tiny pinch of nutmeg.

   5. Layer the parboiled potato slices tightly on top of the sauce, overlapping them like scales.

   6. Pour the garlic-cream mixture evenly over the potato layers, then top generously with the shredded cheese.

5. Bake to Golden Perfection

   1. Bake uncovered for 25 to 30 minutes until the gratin potatoes are tender, the edges are bubbling, and the cheese is deeply golden brown.

   2. Let it rest for 5 minutes before serving so the layers can set beautifully

Curried Tomato and Lentil Soup- Latest Version

 Ingredients

* 1 tbsp olive oil or coconut oil

* 1 medium onion, diced

* 1 to 2 tbsp mild curry powder

* 1 tsp ground cumin

* ½ tsp onion powder

* ½ tsp garlic powder

* 2 tbsp tomato purée (paste)

* 1 cup red split lentils, rinsed

* 1 chicken bouillon cube

* 4 cups water

* Salt and black pepper to taste (add only at the end)

Instructions

1. Heat the oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until soft and translucent.

2. Add the mild curry powder, cumin, onion powder, garlic powder, and the 2 tablespoons of tomato purée. Stir constantly for 1–2 minutes to toast the spices and caramelize the paste.

3. Pour in the rinsed red lentils, 4 cups of water, and crumble the chicken bouillon cube directly into the pot. Stir well to dissolve the cube. Bring to a boil.

4. Reduce the heat to a low simmer. Cover partially and cook for 15 to 25 minutes, stirring occasionally, until the lentils are completely soft and creamy.

5. Taste the soup and season with an extra pinch of salt or black pepper only if needed, as the bouillon cube is already salty.

Creamy Sausage Pasta

 

Ingredients

Sauce

• ▢1 cup chicken broth
• ▢1 cup heavy cream
• ▢1 teaspoon Italian seasoning
• ▢½ teaspoon mustard powder
• ▢½ teaspoon onion powder

• 
  

• Sausage/Peppers/Pasta

  • ▢1 lb. Italian sausage
  • ▢3/4 cup dry white wine
  • ▢2 Tablespoon tomato paste
  • ▢3 cloves garlic, minced
  • ▢7 oz. jar sundried tomato, drained
  • ▢1 ½ cups spinach
  • ▢4 oz. cream cheese
  • ▢3/4 cup parmesan cheese
  • ▢½ lb. rigatoni
  • ▢

    Instructions

    • Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
    • Cut the sausage into 1/2-inch thick slices. Heat 6 tablespoons water over medium heat in a large, high-walled skillet. Add the sausage. Cover and cook for 10 minutes, stirring halfway through. Remove lid and increase heat slightly, cook until browned, 5-7 minutes. Remove and set aside.
    • Begin boiling a pot of salted water for the pasta while you proceed with the following steps.
    • Drain excess grease from pan but leave brown remnants. Add the white wine, tomato paste, and garlic to the pan and set to medium heat. Use a silicone spatula to “clean” the bottom of the pot. Let it bubble gently until reduced by half, about 4 minutes.
    • Stir in the sauce mixture from step 1. Bring to a boil, then reduce to a simmer. Add the sundried tomatoes and stir in the softened cream cheese.
    • Let the sauce simmer, uncovered, while you boil the pasta to al dente. Drain once cooked.
    • • Let the sauce simmer, uncovered, while you boil the pasta to al dente. Drain once cooked.
      • Reduce sauce heat to low. Gradually sprinkle in the Parmesan cheese, stirring continuously. Add the spinach and the sausage along with any juices from the plate. Add the cooked pasta and stir to combine.
      • Garnish with fresh parsley and red pepper flakes. Serve!