John Myers
Chicory and Salmon Casserole
The perfect chicory and salmon casserole recipe with a picture and simple step-by-step instructions.
- 600 g Chicory
- Salt
- 400 g Salmon fillet
- 1 Garlic marriage
- 1 bunch Dill
- 350 ml Milk
- 150 g Creme fraiche Cheese
- 200 g Grated Gouda
- 1 Teaspoon (level) Food starch
- Pepper
- Clean the chicoree, wash it and blanch it in boiling salted water for 3 minutes, drain, rinse in cold water and drain.
- Wash the salmon, pat dry, cut into large pieces and place in a baking dish with the chicory.
- Peel the knobi finely, wash the dill, chop finely and save a few to garnish.
- For the sauce, heat the milk, creme fraiche and garlic in a saucepan, let Gouda melt in it after stirring it in.
- Mix the cornstarch with a little cold water until smooth, bring the sauce to the boil and simmer while stirring for about 1 minute, season with salt and pepper.
- Pour the dill sauce over the chicory and salmon nd in the preheated oven, convection 180 c. Bake for about 20 minutes.
- Take the sauce out of the oven, let it rest a little, garnish with dill and serve with some bagutte.
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