Bean and salmon gratin in mustard cream

Name: Bean and salmon gratin in mustard cream
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g green beans; 7-10 Tbsp salt, pepper, 1 pinch of sugar; 1 medium onion; 500-600 g Salmon fillet; 2-3 TABLESPOONS Lemon juice; 1 tablespoon (15 g) butter/margarine; 1 (15 g) easy go. Tbsp. flour; 200-250 g Whipped cream; 1 TEASPOON Vegetable broth (instant); 2 go. Tsp grainy mustard; 7-10 Tbsp Grease; 7-10 Tbsp plain lemon and dill

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g green beans
7-10 Tbsp salt, pepper, 1 pinch of sugar
1 medium onion
500-600 g Salmon fillet
2-3 TABLESPOONS Lemon juice
1 tablespoon (15 g) butter/margarine
1 (15 g) easy go. Tbsp. flour
200-250 g Whipped cream
1 TEASPOON Vegetable broth (instant)
2 go. Tsp grainy mustard
7-10 Tbsp Grease
7-10 Tbsp plain lemon and dill

Directions

1
Clean, wash and halve the beans. Cook in boiling salted water for about 15 minutes. Drain
2
Peel and finely chop the onion. Wash the salmon fillet,
3
Dab dry and cut into 4 pieces. Sprinkle with lemon juice, let it steep a little
4
Heat the fat in a saucepan. Sauté onion in it until transparent. Sprinkle with flour and sauté briefly. Add 1/4 l water and cream while stirring. Bring to the boil, stir in stock and simmer for about 5 minutes. Season to taste with mustard, salt, pepper and sugar
5
Spread the beans in a greased casserole dish (approx. 30 cm long). Salt the fish and place on top. Pour sauce over it. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 15-20 minutes. Garnish with lemon wedge and dill if necessary. Served with: baguette or boiled potatoes
6
Purchasing & Storage:
7
Look for crisp, firm pods without brown spots. The beans should break through smoothly when bent strongly. Beans wilt quickly and rot easily. Therefore use them up quickly. You can store them in the vegetable compartment of the refrigerator for a maximum of 2 days