Dill potatoes au gratin
- 850 g small potatoes
- Salt
- 300 g Salmon fillet
- Juice from 1 lime
- 3 stem (s) Dill
- 1 onion
- 1 tablespoons (10 g) Butter or margarine
-
1 tbsp (15 g) flour - 425 ml Vegetable stock (instant)
- 75 g Whipped cream
- pepper
- 2 EL (16 g) horseradish the glass
- Lime and herbs
45 minutes
easy
- 1.
- Wash the potatoes and cook in salted boiling water for about 20 minutes. Then rinse with cold water and peel. In the meantime, wash the salmon and pat dry. Cut into 2-3 cm cubes.
- 2.
- Drizzle with lime juice and season with a little salt. Wash, pat dry and chop the dill. Peel and finely dice the onion. fatmelt. Steam the onion until translucent. Add flour and sweat. Deglaze with the stock and cream.
- 3.
- Bring to the boil while stirring constantly. Season to taste with salt, pepper and horseradish. Stir in the dill. Put the potatoes and salmon cubes in a gratin dish. Spread the sauce on top. Bake in a preheated oven (electric stove: 225 ° C / gas: level 4) for about 12 minutes.
- 4.
- Serve garnished with lime wedges and a bouquet of herbs.
1 person approx.:
- 390 kcal
- 1630 kJ
- 20 g protein
- 20 g fat
- 31 g carbohydrates
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