Potato salmon gratin with chanterelles

Name: Potato salmon gratin with chanterelles
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 7-10 Tbsp a little + 1-2 tablespoons butter; 150 g + 100 g whipped cream; 200 ml Milk; 7-10 Tbsp salt, pepper; 500-600 g Salmon fillet; 1 TABLESPOON Lemon juice; 250 g Chanterelles; 2 medium-sized onions; 5-6 Stem(s) Thyme; 1 coated tbsp. flour; 1/2 TEASPOON Vegetable broth

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 kg waxy potatoes
7-10 Tbsp a little + 1-2 tablespoons butter
150 g + 100 g whipped cream
200 ml Milk
7-10 Tbsp salt, pepper
500-600 g Salmon fillet
1 TABLESPOON Lemon juice
250 g Chanterelles
2 medium-sized onions
5-6 Stem(s) Thyme
1 coated tbsp. flour
1/2 TEASPOON Vegetable broth

Directions

1
Peel and wash the potatoes and cut or slice them finely. Then layer in flakes in a greased casserole dish. Season 150 g cream and half milk with salt and pepper and pour over the potatoes. Bake in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 30 minutes
2
Wash the salmon and pat dry with kitchen paper. Sprinkle with lemon juice and let it steep a little. Clean the mushrooms and wash if necessary. Peel and finely chop the onions. Wash the thyme and, except for something to garnish, pluck it off.
3
Heat 1-2 tablespoons of butter in a large frying pan. Add the chanterelles and fry over a high heat for 2-3 minutes, turning. Brown the onions. Season with salt and pepper. Dust with flour and sauté briefly. Stir in 100 ml water, 100 ml milk, 100 g cream, broth and thyme, bring to the boil. Season the sauce to taste
4
Season salmon with salt and pepper and place on the potatoes. Spread chanterelles on top. Bake in the oven at the same temperature for about 25 minutes. Garnish with thyme