Salmon Au Gratin Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g rice (lon rain rice)
- 500 g tomato (s)
- 250 g salmon fillet (s)
- 80 g pesto, reen (finished product)
- 300 g whipped cream
- salt
- pepper
- Fat, for the shape
- 3 egg (s), (size M)
Print Recipe
Pin Recipe Instructions
- Cook the rice in boiling salted water for about 15 minutes until al dente. Preheat the electric oven to 175 degrees.
- In the meantime, score the tomatoes crosswise, put them in boiling water for 1/2 minute, rinse in cold water, peel them and cut into slices.
- Cut the salmon fillet lengthways into about 1.5 cm wide slices. Drain the rice, drain and mix with the pesto. Put the rice in a greased baking dish. Top with tomatoes and salmon, season with salt and pepper.
- Whisk the eggs with the cream. Pour it over the casserole and bake in the oven at 175 degrees (gas: level 2) for about 30 minutes.
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