Savoy cabbage and salmon casserole

Ingredients for 4 servings:

• 750 g jacket potatoes, sliced
• 750 g savoy cabbage
• 500 g salmon fillet(s)
• 50 g butter
• 500 ml milk
• 1 processed cheese corner
• 2 tbsp horseradish
• 2 tbsp breadcrumbs
• 2 tbsp Parmesan
• 25 g flour
• possibly parsley

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Trim the savoy cabbage and cut into thin strips. Blanch the strips in boiling salted water for about 3 minutes, then rinse in cold water. Then mix with the horseradish. Clean the salmon, add salt, and season with salt. Knead the flour with 25g butter and stir into the boiling milk. Slowly dissolve the cheese in it and let it cool slightly. Grease a baking dish and preheat the oven to 200°C (400°F). Place a layer of jacket potatoes in the baking dish, season with salt and pepper. Top with half of the savoy cabbage. Season this layer again. Place the salmon, cut into finger-thick slices, on top of this layer. Add more savoy cabbage and a final layer of potatoes. Season each layer again. Pour the cheese sauce over the salmon. Mix the breadcrumbs with the Parmesan cheese and sprinkle over the top. Finally, place the remaining butter in small pieces on top of the casserole. Bake in the oven for about 35 minutes. Sprinkle with chopped parsley before serving, if desired.