Broccoli fish casserole

Name: Broccoli fish casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g broccoli, salt; 150 g Sweet peas; 1 TEASPOON Vegetable broth; 100 g frozen peas; 1 small onion; 1 tablespoon (approx. 20 g) butter/margarine; 1 (20 g) heaped tbsp. flour; 100 g Whipped cream; 7-10 Tbsp white pepper, 1 egg yolk; 500 g Salmon fillet; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Tarragon and pink berries to garnish

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g broccoli, salt
150 g Sweet peas
1 TEASPOON Vegetable broth
100 g frozen peas
1 small onion
1 tablespoon (approx. 20 g) butter/margarine
1 (20 g) heaped tbsp. flour
100 g Whipped cream
7-10 Tbsp white pepper, 1 egg yolk
500 g Salmon fillet
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Tarragon and pink berries to garnish

Directions

1
Clean broccoli, wash it, cut it into florets. Clean the sugar snap peas, wash them. Boil up about 3/8 l water, stir in broth. Cover the broccoli and cook for about 6 minutes. Add mangetout and peas and cook for 1-2 minutes. Drain, catch the stock. Pour the vegetables into an ovenproof dish
2
Peel and chop the onion. Fry in hot fat. Sprinkle with flour and sweat. Stir in about 3/8 l water, cream and stock. Bring to the boil and simmer for about 5 minutes. Season to taste. Mix egg yolk and some sauce, then stir into the rest of the sauce (do not boil any more!)
3
Wash the salmon, pat dry and cut into 4 pieces. Sprinkle with juice, salt. Place on the vegetables, pour sauce over them. Bake in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for about 20 minutes. Garnish. Served with: ribbon noodles