Salmon au gratin with shrimps

Name: Salmon au gratin with shrimps
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g Salmon fillet; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp salt, white pepper; 1-2 TABLESPOONS Butter/ margarine; 1-5 g Shrimps (crab meat); 2-3 small onions; 7-8 TABLESPOONS White wine; 1 glass (400 ml) Vegetable stock; 2 egg yolk, 100 g whipped cream; 3-4 Tbsp sauce thickener; 7-10 Tbsp Carambola and mint to garnish

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g Salmon fillet
1-2 TABLESPOONS Lemon juice
7-10 Tbsp salt, white pepper
1-2 TABLESPOONS Butter/ margarine
1-5 g Shrimps (crab meat)
2-3 small onions
7-8 TABLESPOONS White wine
1 glass (400 ml) Vegetable stock
2 egg yolk, 100 g whipped cream
3-4 Tbsp sauce thickener
7-10 Tbsp Carambola and mint to garnish

Directions

1
Wash the salmon, dab dry and cut into approx. 8 pieces. Sprinkle with lemon juice. Season with salt and pepper. Fry in hot fat for about 2 minutes on each side. Put into a flat casserole dish
2
Shrimps may need to be rinsed, dabbed. Peel and finely chop the onions and sauté in the frying fat. Fry the shrimps while turning. Deglaze with wine and stock. Simmer 2-3 mi-nutes. Mix egg yolk and 2 tbsp. cream. Pour the rest of the cream into the sauce, bring to the boil and thicken. First mix some sauce with egg yolk, then stir into the sauce (do not boil anymore!). Season the sauce to taste
3
Spread shrimp sauce on the salmon. Bake in a hot oven (electric cooker: 225 °C/ convection oven: 200 °C / gas: level 4) for approx. 6 minutes. Arrange and garnish. Almond rice tastes good with it
4
You can store fresh salmon in a bowl (porcelain, glass, stainless steel) covered with cling film in the refrigerator for 1-2 days. Otherwise freeze it!