Quick Potato and Salmon Gratin with Dill Cream Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 bunch dill or dill tips, dried
- 200 ml milk
- 200 g whipped cream
- 1 cup water, use the cream cup
- 1 kg potato (s)
- Fat for the shape
- salt and pepper
- nutmeg
- 250 g cherry tomato (s)
- 4 salmon fillet (s), skinless
- 2 cloves garlic)
Print Recipe
Pin Recipe Instructions
- Wash the fresh dill, shake dry and cut finely. Dried dill tips also work, then mix with milk, cream and the mug of water (cream mug). Add a little salt, pepper and nutmeg.
- Peel the garlic cloves and add one clove to the cream mixture. Peel, wash and thinly slice the potatoes.
- Rub a large baking dish (approx. 26 x 40 cm) with the other clove of garlic and grease it.
- Layer the potato slices in the pan and add a little salt. Finally pour the icing over the top until the potatoes are completely covered. Bake in the preheated oven at 225 ° C convection, 200 ° C gas (see manufacturer) for about 1 hour on the middle rack.
- Then wash the cherry tomatoes and cut in half. Wash the salmon, pat dry and cut into four pieces (you can also use a whole piece), season a little with salt and pepper. After about 45 minutes, spread the salmon and tomatoes on the potatoes and finish baking for the remaining 15 minutes.
- Approx. 630 Kcal per serving
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