Salmon Au Gratin with Oranges – Hollandaise
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 8 mins |
| Total Time | 28 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 salmon fillet (s), fresh, 150-00 g each
- 200 ml hollandaise sauce
- 2 orange (s), organic quality
- 0.5 ½ bunch dill, fresh, possibly a whole bunch
- 2 large cloves garlic
- some pepper
- a bit salt
- some paprika powder
- 2 tablespoon oil, for frying
- 1 teaspoon butter, to spread the mold
- some white pepper from the mill
Print Recipe
Pin Recipe Instructions
- Preheat the plate.
- Wash orange in hot water. Remove the peel of an orange with a zest zipper.
- Squeeze the juice of an orange and let it reduce in a small saucepan for about 5 minutes.
- Stir the orange zest together with the hollandaise sauce into the reduced juice. If necessary, season again with salt and also with white pepper. Warm up the sauce.
- Preheat the grill (level 3).
- Peel the garlic cloves and cut into fine slices.
- Dab the salmon and season with a little salt, pepper and paprika powder and fry in the hot oil for about 2-3 minutes on each side. Inside it should still be slightly glassy. Cook the garlic at a slightly reduced heat.
- Butter a casserole dish that is the right size.
- Pluck 2/3 of the dill - use the rest as decoration.
- Place the salmon with the garlic in the baking dish, sprinkle with the dill tips and pour the sauce over them.
- Bake until golden brown just under the grill for about 5 - 8 minutes. A combination device with an oven and activated grill would be ideal, so the dish stays warmer.
- Place the salmon on the preheated plates.
- Cut the second orange into slices and use as a garnish with the rest of the dill.
- Narrow ribbon noodles or butter potatoes go well with it.
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