Summary

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

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Instructions

1. Cut the salmon fillets into slices and drizzle with the lemon juice.
2. Cook the rice in salted water until firm to the bite.
3. 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.
4. 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.
5. Grease a baking dish and spread the rice in it.
6. Remove the stalk from the tomatoes, cut into wedges and spread over the rice.
7. Spread the salmon slices on top, sprinkle with salt and pepper and pour on the cream.
8. 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.
9. Now distribute the crumbs evenly on the casserole. Bake at 180 ° C for about 30 minutes.
10. For the last 5 minutes, switch up to 200 ° C so that the crust turns a nice golden brown.