Salmon – Cream Gratin
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g cream
- 250 g salmon (frozen)
- 2 teaspoons vegetable stock, instant
- 1 pinch (s) pepper
- 2 pinches dill
- some cornstarch
- 1 teaspoon tomato paste
- 1 small clove garlic
- 1 shallot (s) or small onion
- a little fat
Print Recipe
Pin Recipe Instructions
- Let the salmon thaw briefly and place in a baking dish. I did it that way, but it`s likely to stay juicier when frozen.
- Mix the cream with 2 teaspoons of vegetable stock, 1 teaspoon of tomato paste (so that the sauce gets a nice color and a fuller taste), some starch (so that the fat binds and the sauce becomes homogeneous) and the pressed garlic. Add a little pepper and dill and mix well (or mix up briefly).
- Finely dice the shallot, sweat briefly in a little fat and add to the cream. Now distribute the sauce on the salmon in the pan and bake in the oven preheated to 180 ° C with convection for about 20 - 30 minutes.
- I usually use potatoes as a side dish.
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