Summary

Ingredients

• 600 g potato (s)
• 200 ml milk
• 300 g whipped cream
• salt
• 60 g cheese (Gouda)
• 1 slice / n toast bread
• 1 bunch parsley
• 1 bunch oregano
• 0.5 ½ bunch thyme
• 30 g pistachios
• 1 tablespoon olive oil
• 2 lamb salmon
• 2 tablespoons oil
• 250 ml red wine, drier
• 400 ml vegetable stock
• 3 tablespoon balsamic vinegar
• 1 tablespoon sauce thickener, darker
• Pepper, whiter
• nutmeg

Print Recipe Pin Recipe

Instructions

1. Peel, wash and thinly slice the potatoes. Layer in a baking dish. Mix the milk and 200 g cream together. Season with salt, pepper and nutmeg and pour over the potatoes. Finely grate the cheese and sprinkle the gratin with it.
2. Bake in a preheated oven (electric stove: 200 ° C, convection: 175 ° C, gas: level 3) for about 25-30 minutes.
3. In the meantime, cut off the crust from the toast and crumble the crumb. Wash herbs and shake dry. Pluck or strip leaves from the stems. Set aside some oregano for garnish. Finely chop the rest with breadcrumbs and pistachios in the universal food processor. Mix with olive oil and season with salt.
4. Season the lamb salmon with salt and pepper. Fry in hot oil for about 2 minutes on each side and remove. Pour the toast and herb mixture on top and press down a little.
5. Place in an ovenproof dish and cook in a preheated oven (electric stove: 175 ° C, fan: 150 ° C, gas: level 2) for about 5 minutes.
6. Add the red wine and stock to the frying fat, reduce the liquid a little. Add 100 g cream, season everything with salt and pepper and refine with balsamic vinegar. Thicken the sauce with a sauce thickener.
7. Cut gratin into pieces, lamb into thick slices. Arrange the lamb, gratin and sauce on plates and serve sprinkled with the remaining oregano.
8. Salad tastes good with it.