Black salsify salmon casserole
easy
60 mins
60 mins
Ingredients
- 1 kg Salmon fillet
- 3 TABLESPOONS Lemon juice
- 7-10 Tbsp Salt
- 1 glass (580 ml) Black salsifies (weight 320 g)
- 1 (400 g) Stalk leek (leek)
- 1 stalk of dill
- 40 g Butter or margarine
- 40 g Flour
- 250 g Whipped cream
- 750 ml Vegetable broth (instant)
- 7-10 Tbsp Pepper
- 1-2 TABLESPOONS Cream horseradish (from the jar)
- 2 Eggs
- 4 TABLESPOONS Milk
- 7-10 Tbsp Grease
- 7-10 Tbsp Lemon and dill
Directions
- 1
Wash the fish fillet and cut into thin, diagonal slices. Sprinkle with lemon juice and salt. Drain black salsify. Clean and wash the leek, cut into fine rings. Blanch for 2 minutes in boiling salted water, drain.
- 2
Wash and chop the dill. Melt the fat and sweat the flour in it. Add cream and stock while stirring constantly and bring to the boil. Season to taste with salt, pepper and horseradish. Whisk eggs and milk, stir into the sauce. Grease a well closing, small springform pan (22 cm Ø). Spread half of the fish on the bottom, spread some sauce on top. Alternately spread leek, black salsify, dill, some sauce, remaining fish and remaining sauce. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes.
- 3
Whisk eggs and milk, stir into the sauce. Grease a well closing, small springform pan (22 cm Ø). Spread half of the fish on the bottom, spread some sauce on top. Alternately spread leek, black salsify, dill, some sauce, remaining fish and remaining sauce. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes. Allow to cool slightly, remove from the mould and serve in portions garnished with lemon and dill flowers
- 4
With 6 people:
Nutrition Facts
610 kcal
10 g
45 g
39 g
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