Salmon au gratin
easy
30 mins
30 mins
Ingredients
- 500 g Broccoli
- 7-10 Tbsp Salt
- 150 g Sweet peas
- 1 TEASPOON Vegetable broth (instant)
- 100 g frozen peas
- 1 small onion
- 20 g Butter or margarine
- 1 (20 g) heaped tbsp. flour
- 100 g Whipped cream
- 7-10 Tbsp white pepper
- 1 Egg Yolk
- 500 g Salmon fillet
- 1-2 TABLESPOONS Lemon juice
- 7-10 Tbsp tarragon, pink berries, lemon wedges and julienne
Directions
- 1
Clean and wash broccoli and cut into florets. Clean and wash the sugar snap peas. Boil up about 3/8 litres of water, stir in broth. Cover the broccoli and cook for about 6 minutes. Add mangetout and peas and cook for 1-2 minutes. Pour off, catch the broth.
- 2
Pour the vegetables into an ovenproof dish. Peel onion and chop finely. Fry in hot fat. Sprinkle with flour and sweat. Stir in about 3/8 litres of water, cream and stock. Bring to the boil and simmer for about 5 minutes. Season to taste. Mix egg yolk and some sauce, then stir into the rest of the sauce (do not boil any more!). Wash the salmon, dab dry and cut into 4 pieces. Sprinkle with lemon juice and season with salt. Put it on the vegetables and pour the sauce over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes.
- 3
Season to taste. Mix egg yolk and some sauce, then stir into the rest of the sauce (do not boil any more!). Wash the salmon, dab dry and cut into 4 pieces. Sprinkle with lemon juice and season with salt. Put it on the vegetables and pour the sauce over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Sprinkle the gratinated salmon with lemon julienne and garnish with lemon wedges and tarragon. Serve with ribbon noodles
Nutrition Facts
450 kcal
12 g
30 g
30 g
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