Lamb salmon with olive crust

Name: Lamb salmon with olive crust
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g waxy potatoes; 7-10 Tbsp a little + 2 tablespoons soft butter; 200 g Whipped cream; 100 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 discs White bread; 1 bunch/pot of thyme; 1 Garlic clove; 2 TABLESPOONS green olives (without stone); 4 Lamb salmon (approx. 150 g each; compensated saddle of lamb); 1 TABLESPOON Oil

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g waxy potatoes
7-10 Tbsp a little + 2 tablespoons soft butter
200 g Whipped cream
100 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 discs White bread
1 bunch/pot of thyme
1 Garlic clove
2 TABLESPOONS green olives (without stone)
4 Lamb salmon (approx. 150 g each; compensated saddle of lamb)
1 TABLESPOON Oil

Directions

1
Peel and wash the potatoes and slice or slice them thinly. Grease 4 small ovenproof dishes or 1 large dish. Layer the potatoes like roof tiles. Mix cream, milk, salt and pepper and pour over. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 45 minutes
2
Crumble bread. Wash thyme, pluck. Peel garlic. Chop garlic and olives. Knead everything with salt, pepper and 2 tablespoons butter
3
Dab meat dry. Fry on all sides in hot oil. Season with salt and pepper and place in a greased ovenproof dish. Press the olive mixture onto it. Approx. 15 minutes before the end of the baking time, add to the gratin and bake. Arrange everything. Served with: bean-bacon parcels and roasted cherry tomatoes
4
Drink: dry red wine