Salmon-potato-bean Casserole with Mild Mustard Cream
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 350 g potato (s), mainly waxy
- 400 g beans, reen, fresh or frozen
- 300 g salmon fillet (s), fresh or frozen
- 150 g crème fraîche, possibly more
- 1 tablespoon mustard, grainy, medium hot
- Pepper, freshly ground
- salt
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut in half, quarter or eighth depending on the size (it should be really coarse pieces). Bring the water with salt to a boil and cook the potato pieces for about 12 minutes.
- Wash the beans in between, cut the ends of the beans and peel the fibers from the beans. Cut diagonally into pieces approx. 1 cm in size and add to the potatoes after the 12 minutes cooking time. Let simmer for 5 minutes, then drain the potatoes and beans.
- Mix the crème fraiche with the mustard, salt and pepper from the pepper mill until smooth. Salt and pepper the salmon (thaw frozen beforehand) and cut into bite-sized cubes (approx. 3 x 3 cm).
- Grease an ovenproof dish and add an evenly distributed mixture of the potatoes, salmon and beans, pour the creme fraiche over it. Bake in an oven preheated to 200 ° with top / bottom heat on the middle shelf for approx. 12-15 minutes (convection not recommended).
- Annotation:
- Great combination of regional ingredients from the garden and salmon.
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