Salmon Savoy Casserole
easy
90 mins
90 mins
Ingredients
- 800 g Potatoes
- 400 g Savoy cabbage
- 7-10 Tbsp Salt
- 800 g Salmon fillet
- 1 TABLESPOON Lemon juice
- 1 Pot of thyme
- 1 small untreated orange
- 40 g Butter or margarine
- 40 g Flour
- 250 g Whipped cream
- 500 ml Vegetable broth (instant)
- 7-10 Tbsp Pepper
- 3 TABLESPOONS grated parmesan cheese
- 7-10 Tbsp fried orange slices
- 7-10 Tbsp Grease
Directions
- 1
Peel and wash the potatoes. Clean and wash the savoy cabbage, cut into leaves and cook in boiling salted water for about 10 minutes. Cut potatoes into thin slices and cook in boiling salted water for about 3 minutes. Drain cabbage and potatoes. Wash salmon and pat dry. Cut into diagonal thin slices.
- 2
Sprinkle with lemon juice, season with salt and leave to stand. Wash and chop the thyme. Wash the orange, grate dry and finely grate the peel. Halve the orange and squeeze the juice. Melt the fat for the sauce. Sweat flour in it. Add cream and stock, stirring constantly, and simmer for 2 minutes. Season with salt, pepper, thyme, orange juice and zest. Put half of the potato slices into a greased casserole dish (approx. 20 x 20 cm). Spread 1/3 sauce, then the savoy cabbage and salmon on top. Finish with 1/3 of the sauce, the remaining potatoes and the remaining sauce.
- 3
Sweat flour in it. Add cream and stock, stirring constantly, and simmer for 2 minutes. Season with salt, pepper, thyme, orange juice and zest. Put half of the potato slices into a greased casserole dish (approx. 20 x 20 cm). Spread 1/3 sauce, then the savoy cabbage and salmon on top. Finish with 1/3 of the sauce, the remaining potatoes and the remaining sauce. Sprinkle with parmesan and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 45 minutes. Garnish with crispy fried orange slices
- 4
With 6 people:
Nutrition Facts
610 kcal
25 g
40 g
36 g
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