Summary

Ingredients

• 1 kg potato (s), waxy
• 1 tablespoon butter
• some butter for the pan
• 250 g whipped cream
• 200 ml milk
• 100 ml water
• 500 g salmon fillet (s)
• salt and pepper
• 1 tablespoon lemon juice
• 250 g chanterelles
• 2 medium onion (s)
• 5 stems thyme, fresh or 1 teaspoon dried
• 1 tablespoon, leveled flour
• 0.5 teaspoon ½ vegetable stock, instant

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Instructions

1. Peel and wash the potatoes and cut into thin slices or slice (cucumber slicer). Layer like roof tiles in a greased baking dish. Season 150 g cream and 100 ml milk with salt and pepper. Pour over the potatoes. Bake in a preheated oven (top / bottom heat: 175 ° C, fan: 150 ° C, gas: level 2) for about 30 minutes.
2. In the meantime, wash the salmon, pat dry and remove the bones with tweezers. Drizzle the salmon with lemon juice and let it stand. Clean the mushrooms and wash them if necessary. Peel and finely dice the onion. Wash the thyme and pluck it off except for a little.
3. Heat 1 - 2 tablespoons of butter in a large pan. Fry the chanterelles in it over high heat, turning for 2 - 3 minutes. Sweat the onions with. Season with salt and pepper. Dust the flour over it and sauté briefly. Stir in 100 ml water, 100 g cream, 100 ml milk, stock and thyme, bring to the boil. Season the sauce to taste.
4. Season the salmon with salt and pepper and place on the potatoes. Spread the chanterelle sauce on top. Bake in the preheated oven at the same temperature for approx. 25 minutes. Garnish with thyme.
5. A cool white wine is perfect as a drink.