Summary

Ingredients

• 300 g potato (s)
• 4 slices salmon fillet (s) approx. 180 g each
• 0.5 ½ lemon (s), the juice from it
• parsley
• 150 g cheese (Mahón or Gouda or Emmentaler)

For the sauce:

• 2 shallot (s)
• 1 clove garlic
• 6 tablespoon butter, cold
• 100 ml white wine
• 250 ml fish stock
• 100 ml cream
• salt and pepper
• 1 tablespoon oil

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Instructions

1. Cook the potatoes as jacket potatoes, then peel them and let them cool. Salt and pepper the fish and drizzle with lemon juice, chill. Roughly grate the potatoes and cheese, mix both with parsley.
2. For the sauce, peel the garlic and onions, dice them finely and sauté in 1 tablespoon butter. Deglaze with white wine and reduce by half. Then add the fish stock and cream. Simmer for about 10 minutes, season with salt and pepper and finally stir in the rest of the butter.
3. Fry the fish fillets briefly on both sides in 1 tablespoon of oil, then place in a baking dish and top with the potato and cheese mixture. Ideally so that you can still distinguish between the individual pieces of fish afterwards.
4. Gratinate this in a preheated oven at 250 ° C for about 15 minutes.
5. Arrange the fish with the sauce and serve.
6. If necessary, a salad can be served with it.