Salmon and vegetable casserole

Ingredients for 3 servings:

• 250 g salmon fillet(s)
• 125 g mozzarella, in one piece
• 75 g basmati
• salt water
• 1 tomato(s)
• 100 g turnips
• 200 g cauliflower
• chives
• some onion(s)
• some chili pepper(s)
• 1 pinch of salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Cook the rice in boiling salted water for 10 minutes. Wash the cauliflower, tomato, turnips, chives, and chili. Cut the cauliflower into florets, the tomato into thin slices, and the turnips into wide strips. These then cut these into thin slices. Finely chop the onion, chili, and chives. Sauté the cauliflower in a little water for about 3 minutes. Place the rice in an ovenproof dish. Arrange the salmon in portions on top. Place the tomato slices on top of the rice. Layer the cauliflower around the fish fillet, then the turnips, chili, onions, and chives. Remove the cheese from the brine and cut into thin slices. Cover everything with it and bake at 180°C (fan oven) for about 25 minutes (covered if necessary).