Salmon and potato gratin with lemon peppers
easy
105 mins
105 mins
Ingredients
- 1 untreated lemon
- 500 g Salmon fillet without skin
- 7-10 Tbsp Salt
- 1 collar Dill
- 50 g Parmesan cheese
- 300 g Whipped cream
- 7-10 Tbsp Pepper
- 800 g mainly waxy potatoes
- 600 g Sweet peas
- 1 Shallot
- 1 TABLESPOON Butter or margarine
- 100 ml Vegetable broth (instant)
- 1 pinch Sugar
- 7-10 Tbsp Grease
Directions
- 1
Wash lemon hot, rub dry. Peel the peel in thin strips with a zest ripper. Squeeze juice from 1/2 lemon. Wash fish, dab dry and cut into cubes. Sprinkle with 1-2 tablespoons of lemon juice, salt and chill.
- 2
Wash the dill, shake dry and, except for something to garnish, pluck the flags from the stalks and cut finely. Grate the Parmesan finely. Mix cream and dill and season with 1 level teaspoon of salt and pepper.
- 3
Peel and wash the potatoes and cut or slice them into thin slices. Layer potato slices in flakes in a greased casserole dish. Sprinkle each layer with cream and sprinkle with parmesan.
- 4
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 50-60 minutes. In the meantime clean and wash the sugar snap peas. Peel the shallot and cut into fine cubes. Melt the fat in a saucepan.
- 5
Sauté the shallot in it. Add the sugar snap peas, pour on the stock, bring to the boil and stew for approx. 5 minutes. Season with salt, pepper, sugar, 1-2 tablespoons lemon juice and lemon peel. 5-7 minutes before the end of the cooking time, spread the fish on the gratin and cook it along with the fish.
- 6
Take the gratin out of the oven, let it rest for 5 minutes and cut it into pieces. Arrange gratin and sugar snap peas on plates. Garnish with dill.
Nutrition Facts
750 kcal
43 g
46 g
38 g
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