Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Garnish with thyme.