Potato and salmon gratin with dill cream

For 4 people
  • 1 Bund Dill
  • 200 ml Milk
  • 200–300 g Whipped cream
  • 1 Garlic clove
  • 1 kg Potatoes
  • fat
  • Salt
  • Nutmeg
  • 250 g Cherry tomatoes
  • 600 g Salmon fillet without skin
  • Pepper
90 minutes
easy
1.
Wash the dill, shake dry and cut finely. Mix with milk and 200 g cream. Halve the garlic clove. Peel and wash the potatoes and slice them into thin slices.
2.
Rub a large baking dish (approx. 26 x 40 cm) with garlic, then grease. Layer the potato slices in the pan, seasoning with salt and nutmeg. Finally pour the cream over the top until the potatoes are completely covered, if necessary pour some more cream over the top.
3.
Cook in a preheated oven (electric stove: 225 ° C / convection: 200 ° C / gas: see manufacturer) for about 1 hour.
4.
Wash tomatoes, cut in half. Wash salmon, pat dry and cut into 4 pieces. Season with salt and pepper. After about 45 minutes, spread the salmon and tomatoes on the potatoes. Cook everything ready.
1 person approx.:
  • 650 kcal
  • 37 g protein
  • 38 g fat
  • 35 g carbohydrates

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