Bean and salmon gratin

Name: Bean and salmon gratin
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g green beans; 7-10 Tbsp Salt; 1 Onion; 600 g Salmon fillet; 2-3 TABLESPOONS Lemon juice; 2 TABLESPOONS Oil; 1 TEASPOON Flour; 250 ml Vegetable broth (instant); 250 g Whipped cream; 2-3 TEASPOONS grainy mustard; 7-10 Tbsp black pepper; 1 pinch Sugar; 7-10 Tbsp Lemon and dill

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g green beans
7-10 Tbsp Salt
1 Onion
600 g Salmon fillet
2-3 TABLESPOONS Lemon juice
2 TABLESPOONS Oil
1 TEASPOON Flour
250 ml Vegetable broth (instant)
250 g Whipped cream
2-3 TEASPOONS grainy mustard
7-10 Tbsp black pepper
1 pinch Sugar
7-10 Tbsp Lemon and dill

Directions

1
Clean, wash and halve the beans. Put them into boiling salted water and cook for about 12 minutes. Then pour into a sieve and drain. In the meantime peel and finely dice the onion. Wash the fish, dab dry, cut into slices, sprinkle with lemon juice and salt. Heat oil in a pot, fry onion in it until transparent, dust with flour, sauté and gradually add stock and cream while stirring. Let it boil up.
2
Add mustard and stir in. Season to taste with salt, pepper and sugar. Put the beans into an ovenproof dish, put the fish in it and spread the sauce evenly over it. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Remove from the oven and serve immediately garnished with lemon and dill. Delicious with baguette