Salmon au gratin with Rösti topping

Name: Salmon au gratin with Rösti topping
Yield: 1
Ingredients: 400 g waxy potatoes; 600 g Salmon fillet without skin; 1 TABLESPOON Lemon juice; 7-10 Tbsp salt, pepper, nutmeg; 7-10 Tbsp fat for the mould, 1 egg yolk; 1 TABLESPOON Whipped cream or milk; 3-4 Tbsp Butter; 1 (approx. 1 kg) Pointed cabbage; 1 medium onion

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

Ingredients

Servings: 1

400 g waxy potatoes
600 g Salmon fillet without skin
1 TABLESPOON Lemon juice
7-10 Tbsp salt, pepper, nutmeg
7-10 Tbsp fat for the mould, 1 egg yolk
1 TABLESPOON Whipped cream or milk
3-4 Tbsp Butter
1 (approx. 1 kg) Pointed cabbage
1 medium onion

Directions

1
Wash the potatoes and cook covered for about 20 minutes. quench, peel and let cool down
2
Wash the salmon fillet, dab dry and cut into 4 pieces. Sprinkle with lemon juice. Season with salt and pepper and place in a greased ovenproof dish
3
Roughly grate the potatoes. Whisk egg yolk and cream and mix in. Season with salt and pepper. Spread the grated potatoes on the salmon slices, add 1-2 tbsp. butter in flakes. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 20 minutes
4
Clean, wash and quarter the pointed cabbage and cut out the stalk. Cut the cabbage into strips. Peel and finely chop the onion. Fry in 2 tbsp. hot butter until translucent. Fry the pointed cabbage briefly. Season with salt and pepper. With ca
5
Deglaze 100 ml of water and braise covered for 5-10 minutes. Season to taste and serve with the salmon
6
Drink: cool white wine