Potato Gratin with Chanterelles and Salmon
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s), waxy
- 2 tablespoon butter
- 250 g whipped cream
- 200 ml milk
- salt and pepper
- 500 g salmon fillet (s)
- 1 tablespoon lemon juice
- 250 g chanterelles
- 2 medium onion (s)
- 5 stalks thyme, fresh or 1 teaspoon dried
- 1 tablespoon flour
- 0.5 teaspoon ½ vegetable stock, grained
Print Recipe
Pin Recipe Instructions
- Peel, wash and slice the potatoes, layer them like roof tiles in a greased baking dish. Season 150 g cream and 100 ml milk with salt and pepper and pour over the potatoes. Bake in a preheated oven (175 ° electric stove, 150 ° fan oven) for about 30 minutes.
- Wash the salmon, pat dry and remove the bones. Drizzle with lemon juice and let it steep a little. Clean and wash the mushrooms. Peel and dice the onions. Wash the thyme and pluck a little.
- Heat 1-2 tablespoons of butter in a pan and fry the chanterelles for 2-3 minutes, fry the onions as well. Season with salt and pepper. Dust the flour over it and sauté briefly. Stir in 100 ml of water, 100 g of cream, 100 ml of milk, stock and thyme and bring everything to a boil. Season the sauce to taste.
- Season the salmon with salt and pepper and place on the potatoes. Pour the chanterelle sauce on top. Bake everything in the oven for another 25 minutes.
- Garnish with thyme.
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