Potato and salmon casserole
easy
105 mins
105 mins
Ingredients
- 7-10 Tbsp 750 g-1 kg potatoes
- 7-10 Tbsp Salt
- 1 (approx. 1 kg) Savoy cabbage
- 100 g Middle Ages
- 7-10 Tbsp Gouda cheese
- 30 g butter/margarine
- 40 g Flour
- 1/4 l Vegetable broth (instant)
- 1/4 l Milk
- 7-10 Tbsp white pepper
- 7-10 Tbsp grated nutmeg
- 600 g Salmon fillet
- 7-10 Tbsp juice of 1/2 lemon
- 7-10 Tbsp Grease
Directions
- 1
Wash the potatoes and boil in water for about 20 minutes
- 2
Boil up plenty of salted water. Clean and wash the savoy cabbage and remove 6-8 large leaves. Cut out the thick end of the middle rib in each case. Cook the leaves in boiling water for 1-2 minutes. Quench and drain
- 3
Grate cheese. Heat the fat. Sweat flour in it until golden brown. Deglaze with stock and milk while stirring. Let simmer for about 5 minutes. Season to taste with salt, pepper and nutmeg. Melt half the cheese in the sauce
- 4
Salmon off the skin. Rinse with cold water and pat dry. Sprinkle the salmon with some lemon juice
- 5
Quench the potatoes and peel them. Cut the potatoes into slices
- 6
Layer half of the potato slices in a greased casserole dish (approx. 30 cm long). Pour 1/3 of the sauce over it. Then cover with half savoy cabbage leaves. Spread the second third of the sauce on top and cover with the salmon. Place the remaining savoy cabbage leaves on top and spread the remaining potato slices on top. Pour the rest of the sauce over it
- 7
Cook the casserole in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C / gas: level 3) for 40-45 minutes. After 20 minutes, sprinkle with remaining cheese and bake until done
Nutrition Facts
680 kcal
34 g
37 g
47 g
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