Lisa & Lee's Salmon en Croute & Potato Gratin

Salmon en Croute -- Serves 4

For the fish:
4 6-oz salmon filets, skin off, 1 TBS salt, Pinch of pepper, 3 spriggs dill, 1/2 shallot, 2 TBS butter, 1 sheet puff pastry and 1 egg.

For the sauce:
1 TBS flour, 2 TBS butter, 2 TBS milk, Pinch of salt and pepper, 1 sprigg dill, leaves only.

Preheat Oven to 350 F
1. Prep work: pat dry the salmon filets and season on both sides with salt and pepper. Separate the stems of dill and discard the thick stems. Dice the shallot finely. Roll out the puff pastry to half of its original thickness. Cut into four squares and set aside.
2. Make the dish: In each dough square, put the salmon in the center and sprinkle with some of the shallot and one dill stem. Close out the dough as if you were wrapping a gift and pinch in the seam on the top for decoration. In a bowl, break and whisk the egg. Brush the dough with it and transfer to a parchment paper lined baking sheet. Sprinkle with more pepper and dill on top and bake for 10-15 minutes or until puff pastry is golden. Take off the oven and let sit for 3 minutes before serving.
3. Make the sauce: Heat up a small pan and add a TBS flour, stirring frequently until flour is light brown in color. Lower the heat and add the butter, stirring until melted. Whisk in the milk until sauce is creamy. Add salt and dill and set aside. If you'd like your sauce thinner, add a little more milk or white wine.
Serve salmon en croute by topping a spoonful of sauce on top.

Potato Gratin

3 medium gold or Dutch potatoes, 1 clove garlic, 2 sprigs thyme or 1/2 tsp dry, 3 TBS butter,
1 TBS salt, Pinch of pepper, 1/4 cup of heavy cream and 1/4 gruyere cheese.

Preheat oven to 350 F
1. Prep the potatoes: pell potatoes and slice to 1/4 in thick. Heat up pan and add 2 TBS butter. Add the potatoes and cook until slightly golden on the bottom. Flip and do the same. Turn off the heat and set aside.
2. Make the dish: Rub a bake-safe shallow dish or ramekin with a clove of garlic. Butter the bottom and sides well and put in the potato slices to fill one layer. Season with salt and a little pepper and thyme. Continue to form another layer of potatoes and season in the same way. Continue until your layers are about 1 1/2 inches high. Pour the cream, butter and gruyere on top. Cover with foil previously oiled so that the cheese doesn't stick to it. Bake in the oven for 10-15 minutes. Take off the foil and bake for 3 more minutes until cheese melts on top.