Salmon au gratin on vegetable pasta bed

Name: Salmon au gratin on vegetable pasta bed
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Leek (leek; approx. 300 g); 4 thick carrots (approx. 100 g each); 7-10 Tbsp Salt; 200 g fine ribbon noodles; 500–600 g Salmon fillet without skin; 70 g Butter; 7-10 Tbsp Pepper; 1 Hollandaise sauce bag; 100 g Whipped cream; 1/2 (25 g) Cup of deep-frozen 8-herb mixture; 100 g peeled, blanched Arctic Sea shrimps; 3 TABLESPOONS Lime juice; 7-10 Tbsp Parsley

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Leek (leek; approx. 300 g)
4 thick carrots (approx. 100 g each)
7-10 Tbsp Salt
200 g fine ribbon noodles
500–600 g Salmon fillet without skin
70 g Butter
7-10 Tbsp Pepper
1 Hollandaise sauce bag
100 g Whipped cream
1/2 (25 g) Cup of deep-frozen 8-herb mixture
100 g peeled, blanched Arctic Sea shrimps
3 TABLESPOONS Lime juice
7-10 Tbsp Parsley

Directions

1
Clean the leek, peel the carrots. Wash and drain both. Cut carrots lengthwise into thin slices with a peeler. Cut the leek lengthwise into strips with a knife.
2
Bring a large saucepan with plenty of salted water to the boil. First add the noodles and cook for about 1 minute. Then add the vegetables and cook for another 5-6 minutes (depending on the package information).
3
Pour the vegetable noodles onto a sieve, rinse briefly under cold water and drain. Wash the salmon fillet, dab dry and cut into 4 slices. Heat 20 g butter in a pan and fry the salmon for 2-3 minutes, turning them over.
4
Season with salt and pepper. Arrange the vegetable noodles and salmon on a deep ovenproof dish. Put 100 ml of cold water into a small pot. Stir in sauce powder and bring to the boil while stirring.
5
Switch off the stove. Cut 50 g of cold butter into pieces and fold in. Stir in cream, frozen herbs and prawns. Heat the sauce again briefly and season to taste with salt, pepper and lime juice.
6
Spread the sauce over the salmon and vegetable noodles and gratinate in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 10-15 minutes. Garnish with parsley.