Lamb salmon in balsamic sauce with potato gratin and snow peas
easy
75 mins
75 mins
Ingredients
- 1 Garlic clove
- 1 kg Potatoes
- 7-10 Tbsp Salt
- 200 g Whipped cream
- 40 g grated parmesan cheese
- 750 g Sweet peas
- 4 Stem(s) Thyme
- 4 Lamb salmon (approx. 160 g each)
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Oil
- 3 TABLESPOONS Sugar
- 100 ml Balsamic vinegar
- 100 ml Vegetable broth
- 7-10 Tbsp Grease
- 7-10 Tbsp Aluminium foil
Directions
- 1
Peel the garlic. Peel and wash potatoes and cut or slice them very thinly. Grease an ovenproof round casserole dish and spread garlic on it. Fill in potato slices in a fan shape, repeatedly sprinkling the layers of potatoes thinly with salt.
- 2
Pour cream over it and sprinkle with parmesan. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-55 minutes. Clean and wash the mangetouts. Wash the thyme, shake dry and pluck the leaves from the stalks.
- 3
Wash the meat and dab dry. Season with salt and pepper. Heat the oil in a pan and fry the meat for 6-8 minutes while turning it. Remove and wrap in aluminium foil. Add thyme to the frying fat, except for a few leaves for garnishing.
- 4
Sprinkle with sugar, allow to caramelize briefly, deglaze with vinegar and stock, bring to the boil and boil down for about 8 minutes. In the meantime, put sugar snap peas in boiling salted water and cook for 3-4 minutes.
- 5
Pour. Remove gratin from the oven, cut into pieces and sprinkle with thyme. Cut the meat open. Arrange on plates with some sauce, sugar snap peas and gratin. Add the rest of the gratin and sugar snap peas.
Nutrition Facts
710 kcal
63 g
30 g
47 g
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