Italian Style Salmon Au Gratin
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g salmon fillet (s), frozen or fresh
- 2 tablespoon lemon juice
- 250 g rice, lon rain
- Pesto :
- 2 clove (s) garlic, more if desired
- 2 anchovy fillet (s)
- 50 g almond (s), flakes
- 50 g cheese (pecorino), rated (alternatively Parmesan)
- 1 pck.parsley, frozen
- 50 ml olive oil
- salt and pepper
- 750 g tomato (s)
- salt and pepper
- 200 ml cream
- 200 g rusk or corn flake crumbs
- 2 tablespoon parsley, dried
- salt and pepper
- 4 tablespoon butter
Print Recipe
Pin Recipe Instructions
- Cut the salmon fillets into slices and drizzle with the lemon juice.
- Cook the rice in salted water until firm to the bite.
- Meanwhile, peel off the garlic cloves, roughly chop the garlic and anchovy fillets and grind them with the almond flakes, the grated pecorino cheese and the parsley in a blender to a firm paste. Dilute with the oil.
- Drain the rice through a sieve, immediately return it to the saucepan and mix with the pesto while it is still hot. Season to taste with salt and pepper.
- Grease a baking dish and spread the rice in it.
- Remove the stalk from the tomatoes, cut into wedges and spread over the rice.
- Spread the salmon slices on top, sprinkle with salt and pepper and pour on the cream.
- For the crust, finely crumble the rusks or corn flakes in a blender and mix with the parsley, salt and pepper. Melt the butter and mix in.
- Now distribute the crumbs evenly on the casserole. Bake at 180 ° C for about 30 minutes.
- For the last 5 minutes, switch up to 200 ° C so that the crust turns a nice golden brown.
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