Apple Potato Gratin
15 g Tree Top Apple Juice Concentrate
387 g IQF Granny Smith Apple Wedges
650 g Yukon Gold potatoes, sliced into cold water
250 g roasted onions, julienne cut
432 g whipping cream
9 g IQF parsley, medium
3 g finely ground sea salt
1.85 g coarsely ground black pepper
1.50 g minced garlic, frozen
0.30 g ground cinnamon
0.30 g ground nutmeg
0.15 g dried dill weed
1 g Rapid 3 gum
25 g freshly grated parmesan cheese
16.50 g Tree Top Apple Juice Concentrate, 70 Brix
22.80 g Northwest Naturals Orange Juice Concentrate
3 g Northwest Naturals Lemon Juice Concentrate
113 g salmon fillet, pink, deep skinned, 4oz portions
18 g extra virgin olive oil
6.80 g sea salt, finely ground
2 g coarsely ground black pepper
39 g orange marmalade
15.20 g Sherry wine, commercial
0.20 g dried parsley
115 g apple potato gratin, frozen (recipe follows)
115 g tomato chickpea relish, frozen (recipe follows)
5 each - 2 compartment microwave trays with lids
Tomato Chickpea Relish
142 g Tree Top IQF Fuji Apple Wedges
33 g Tree Top Apple Juice Concentrate, 70 Brix
5.70 g Northwest Naturals Lemon Juice Concentrate
226 g IQF garbanzo beans, cooked
70 g black colossal olives, pitted
70 g fresh green olives, large, pitted
85 g IQF diced tomatoes
27 g extra virgin olive oil
10 g IQF parsley
5 g IQF basil, medium
0.40 g dried thyme leaves
24 g finely ground sea salt
3 g onion powder
0.60 g saladizer gum
Thaw salmon fillets and place in flat bottom tray or dish.
To make the marinade, mix together olive oil, sea salt, black pepper,
concentrates, marmalade and sherry. Rub ¾ of marinade gently over salmon
and refrigerate for 3 hours. Reserve ¼ for basting.
Preheat oven to 425 F. Place fillets on baking tray and cook for 6
minutes or until salmon has reached an internal temperature of 145 F.
Brush with reserved marinade and immediately freeze.
Tomato Chickpea Relish:
Cut olives in half and combine with a mixture of IQF garbanzo beans and
tomatoes. Freeze. Combine all juice concentrates in covered shaker.
Mix thyme, salt, onion powder with the gum and shake slowly into the
juice concentrate mixture. Add the parsley and basil. Toss concentrate
mixture with vegetables and hold frozen
Apple Potato Gratin:
Preheat oven to 350 F and line three 8" x 5" bread loaf pans with foil. Spray pan with oil spray.
Slice potatoes on mandolin or 1/8" thin with a knife and store in chilled water until ready to assemble.
Heat cream in sauce pan on low heat with apple concentrate and IQF
parsley. Blend cinnamon, nutmeg, salt, pepper, dill and gum and add
slowly to heating cream. Stir constantly with a whisk. Simmer for 10
minutes and reserve for assembly.
Drain potatoes well. Place 1 layer of potatoes, shingled, in the bottom
of each pan. Layer apples over potatoes and sprinkle evenly with
onions. Pour 1/6 of sauce into each pan and spread evenly over the
surface with a spatula. Place another layer of potatoes over the top.
Distribute remaining sauce over the top of each pan. Compress sauce into
gratin with flat side of spatula. Cover each pan with aluminum foil and
bake for 45 minutes. Uncover pans and continue cooking another 45
minutes, rotating pans in the oven half way through time. Remove pans
from oven and let stand to room temperature and freeze.
To portion; lightly heat bottom of pan on stovetop and turn out on
cutting board. Remove foil bottom and cut in 115 gram strips and store
Prepare chickpea relish and place in bottom of main compartment, top
with a 4 ounce salmon portion. Prepare apple potato gratin, and cut into
1½" x 4" strip and place in side tray. Top with sprinkle of parsley and
freeze entire unit.
For heating; remove plastic wrap from tray and place microwave lid on
tray and heat from frozen for 4 to 5 minutes on high heat. Let stand for
1 minute covered.