Braised cucumber-salmon-potato casserole

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel, wash and roughly grate the potatoes. Put potatoes in boiling salted water and simmer for 3 minutes. Pour into a sieve, quench and drain well. In the meantime wash dill, shake dry and chop finely.

2. 2

   Cucumbers wash, peel, cut off ends. Cut each cucumber into 3 pieces. Remove the seeds carefully with a tablespoon. Put the cucumbers in an ovenproof dish. Cut fish into small cubes. For the filling mix potatoes, dill and fish, season with salt and pepper.

3. 3

   Spread the filling evenly into the cucumbers. Dice butter. Mix sauce powder and 125 ml water in a small pot. Bring to the boil briefly while stirring. Remove from the heat and fold in the butter until it has melted.

4. 4

   Pour over the filled cucumbers and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes. Remove from the oven and garnish with dill flowers.

Nutrition Facts

KCAL
540 kcal

CARBS
31 g

FATS
37 g

PROTEINS
20 g