Tortellini potties au gratin

Name: Tortellini potties au gratin
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 pack of ( 300 g ) frozen broccoli florets; 500 g fresh tortellini (e.g. with spinach, mushroom or cheese filling); 7-10 Tbsp Salt; 250 g Salmon fillet; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 Bag of Hollandaise sauce; 50 g Butter; 100 g Whipped cream; 2 TABLESPOONS grated parmesan cheese; 50 g Pine nuts

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 pack of ( 300 g ) frozen broccoli florets
500 g fresh tortellini (e.g. with spinach, mushroom or cheese filling)
7-10 Tbsp Salt
250 g Salmon fillet
2 TABLESPOONS Oil
7-10 Tbsp Pepper
1 Bag of Hollandaise sauce
50 g Butter
100 g Whipped cream
2 TABLESPOONS grated parmesan cheese
50 g Pine nuts

Directions

1
Place broccoli unfrozen in 125 ml boiling water. Cover and cook for 3 minutes, drain. Cook tortellini in boiling salted water for 3 minutes and drain. Wash the salmon, dab dry and cut into large cubes. Fry in hot oil while turning for about 5 minutes. Season with salt and pepper. Pour the prepared ingredients into ovenproof portion moulds.
2
For the sauce, stir the sauce powder into 1/4 litre cold water. Bring to the boil while stirring. Fold in butter and refine with cream. Season with salt and pepper and drizzle over the moulds. Sprinkle with parmesan and pine nuts. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 8 minutes