John Myers
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Fish: Spicy Salmon Gratin with Paprika …
The perfect fish: spicy salmon gratin with paprika … recipe with a picture and simple step-by-step instructions.
- 150 g Rice wild rice
- 1 liter Vegetable broth hot
- 3 piece Red pointed peppers
- 4 piece Skinless salmon fillet
- 2 tbsp Freshly squeezed lemon juice
- 1 tbsp Butter for the mold
- 0,5 tsp Salt
- 2 Msp Pepper from the grinder
- 125 ml White wine dry
- 200 ml Whipped cream
- 75 g Grated Emmental
Preparation:
- Cook the wild rice in the hot broth according to the instructions on the package, drain in a sieve and rinse with cold water.
- Clean and wash the pointed peppers, remove the seeds and cut into pieces.
- Rinse the fish fillets under cold water, pat dry and cut into pieces. Then drizzle with the freshly squeezed lemon juice and season with salt and pepper.
- Grease the gratin dish with a tablespoon of butter. Add the fish pieces and spread the pepper pieces on top.
For the sauce:
- Whisk the white wine, grated Emmental cheese and cream, season with salt and pepper and pour into the gratin dish so that the fish is covered.
Baking process:
- Put the Gratinform on the wire rack in the COLD oven and bake there at 200 degrees for about 30 minutes.
Tip:
- If children are also eating, you can simply replace the white wine with vegetable broth.
Garnish:
- Briefly heat the wild rice again and serve it with the fish gratin.
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