Curry Salmon Casserole

Ingredients for 4 servings:

• 250 g carrot(s)
• 200 g mushrooms
• 1 tsp butter
• 200 g rice (express rice)
• 400 ml vegetable stock
• 600 g salmon fillet(s), without skin and bones
• 175 g peas, frozen
• e.g. salt and pepper
• Fat for the mold
• 1 onion(s)
• 1 bunch of parsley
• 1 tbsp butter
• 1 tsp curry powder
• 1 tsp, heaped wheat flour
• 100 ml milk
• 150 g whipped cream
• 4 tsp, heaped desiccated coconut
• 2 tsp, heaped breadcrumbs
• 2 tbsp butter, soft

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Cut the carrots into sticks and eighth the mushrooms. Sauté both in a pan with the butter. Add the rice and sauté briefly. Pour in the stock, bring to a boil, and then simmer for 10 minutes over low heat. Preheat the oven to 180°C fan/convection oven or 200°C top/bottom heat. Rinse the salmon, pat dry, and season with salt and pepper. Place it in a large, lightly greased casserole dish. Fold the frozen peas into the rice and arrange everything around the salmon. For the sauce, finely dice the onions. Finely chop the parsley. Melt the butter in a pan and sauté the onions until translucent. Sprinkle over the curry powder and flour and sauté briefly. Add the milk and cream, stirring constantly, and bring to a boil. Season with salt and pepper. Stir in the parsley and pour the sauce over the casserole. For the crumb topping, knead the desiccated coconut and breadcrumbs with the butter and spread them in flakes over the salmon. Bake the casserole in the preheated oven on the middle rack for about 20 minutes.