Salmon fillet au gratin on chicory

Name: Salmon fillet au gratin on chicory
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Leek/leek sticks; 2 (approx. 400 g) Chicory; 7-10 Tbsp salt, white pepper; 7-10 Tbsp some + 80 g cold butter; 1 (30 g) Pouch Preparation; 7-10 Tbsp for "Sauce Hollandaise" (for 125 g butter); 2 TABLESPOONS Milk; 7-10 Tbsp Juice of 1 lime or lemon; 4 Lachsfilets (ca. 125 g); 7-10 Tbsp pink berries, dill and; 7-10 Tbsp Lime

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Leek/leek sticks
2 (approx. 400 g) Chicory
7-10 Tbsp salt, white pepper
7-10 Tbsp some + 80 g cold butter
1 (30 g) Pouch Preparation
7-10 Tbsp for "Sauce Hollandaise" (for 125 g butter)
2 TABLESPOONS Milk
7-10 Tbsp Juice of 1 lime or lemon
4 Lachsfilets (ca. 125 g)
7-10 Tbsp pink berries, dill and
7-10 Tbsp Lime

Directions

1
Clean, wash and chop the leek and chicory. Cook both in 1/8 l water for 3-4 minutes. Lift out and fill into 4 small greased or 1 large casserole dish
2
Stir the sauce powder into the vegetable water and bring to the boil. Gradually stir in 80 g butter in pieces. Stir in milk and juice. Season to taste
3
Wash the salmon and pat dry. Season with salt and pepper. Place on the vegetables and pour the sauce over them
4
4. bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3 for approx. 10 minutes. Garnish with crushed pink berries, dill and lime. Boiled potatoes taste good with it
5
If you cannot get fresh salmon, you can buy frozen fillets. There are salmon fillets natural and marinated with herb oil