Summary

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)

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Instructions

1. Cook the rice in boiling salted water for about 15 minutes until al dente. Preheat the electric oven to 175 degrees.
2. 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.
3. 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.
4. 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.