Potato and salmon gratin with cream chanterelles

Name: Potato and salmon gratin with cream chanterelles
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Potatoes; 250 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 750 g Salmon fillet; 2 TABLESPOONS Lemon juice; 400 g Chanterelles; 2 Onions; 1/2 bunch Thyme; 2 TABLESPOONS Butter; 1 TABLESPOON Flour; 1/8 l Vegetable broth; 7-10 Tbsp Thyme

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Potatoes
250 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
750 g Salmon fillet
2 TABLESPOONS Lemon juice
400 g Chanterelles
2 Onions
1/2 bunch Thyme
2 TABLESPOONS Butter
1 TABLESPOON Flour
1/8 l Vegetable broth
7-10 Tbsp Thyme

Directions

1
Peel, wash, slice or slice the potatoes finely. Layer in flakes in a wide casserole dish. Season 150 g cream with salt and pepper and drizzle over the potatoes.
2
First cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: stage 2) for approx. 20 minutes. In the meantime, wash the salmon, dab dry, sprinkle with lemon juice and season with salt and pepper.
3
Clean the chanterelles, wash them carefully and drain them. Peel and finely chop the onions. Strip thyme leaves from the stems. Melt butter in a pan. Sauté the onion in it. Add the chanterelles and fry over a high heat for 3 minutes.
4
Season with salt and pepper. Dust with flour. Deglaze with 100 g cream and stock. Boil up briefly while stirring, stir in thyme. Put salmon on the potato gratin. Spread chanterelle cream on top.
5
Finish cooking in the oven at the same temperature for another 25 minutes. Serve garnished with fresh thyme.