John Myers
Cauliflower and Salmon Casserole
The perfect cauliflower and salmon casserole recipe with a picture and simple step-by-step instructions.
- 600 g Potatoes
- 1 smaller Cauliflower fresh
- 2 tablespoon Butter
- 2 tablespoon Flour
- 250 ml Vegetable broth
- 250 ml Milk
- 250 ml Dill
- Pepper
- Salt
- Lemon juice
- Oil
- 400 g Salmon fillet
- 3 tablespoon Grated cheese
- Wash the potatoes and cook in salted boiling water for about 15 minutes.
- Clean the cauliflower, wash it, cut it into small florets and blanch it in boiling salted water for about 5 minutes, drain and drain.
- Heat the butter in a saucepan, sweat the flour in it, pour in the broth and milk, bring to the boil and simmer for 5 minutes, add the finely plucked dill, season with salt, pepper and lemon juice.
- Remove the peel from the boiled potatoes, cut into large cubes and fry in a pan with hot oil, season with slz
- Now wash the salmon well, dab it into cubes and fry it in a pan with hot oil, remove it, season well with salt and pepper.
- Grease a baking dish, add the cauliflower, potatoes and salmon, pour over the sauce, sprinkle with the cheese
- Now bake it in the 200c. (Top-bottom heat) oven for 15-20 minutes until golden yellow.
- Remove the casserole, let it rest a little and then arrange on a plate, garnish with a little dill – Bon appetit; 🙂
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