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Gratinated salmon casserole

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Ingredients for 2 servings:

  • 250 g rice (long grain rice)
  • 500 g tomatoes
  • 250 g salmon fillet(s)
  • 80 g pesto, green (ready-made product)
  • 300 g whipped cream
  • Salt
  • pepper
  • Fat, for the shape
  • 3 eggs (size M)

Instructions

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

Cook the rice in boiling salted water for about 15 minutes until al dente. Preheat the electric oven to 175 degrees Celsius. Meanwhile, score the tomatoes crosswise, place them in boiling water for 1/2 minute, then rinse with cold water, peel, and slice. Cut the salmon fillet lengthwise into approximately 1.5 cm wide slices. Drain the rice, and mix with the pesto. Place the rice in a greased baking dish. Top with the tomatoes and salmon, season with salt and pepper. Whisk the eggs with the cream. Pour the mixture over the casserole and bake in the oven at 175 degrees Celsius (Gas Mark 2) for about 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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