John Myers
Lamb Salmon with Gratin and Ratatouille
The perfect lamb salmon with gratin and ratatouille recipe with a picture and simple step-by-step instructions.
- 2 piece Lamb salmon with a total of approx. 500 gr.
- 4 tablespoon Olive oil
- 1 toe Garlic
- 1 tablespoon Dried rosemary
- 1 Red pepper
- 1 Yellow pepper
- 1 Zucchini
- 2 Shallots
- 1 toe Garlic
- 1 g Saffron threads
- 1 teaspoon Paprika powder
- 2 Rosemary sprigs or 1 teaspoon dried rosemary
- 100 ml Vegetable broth yeast-free !!!
- 1 tsp Salt
- 1 Msp Black pepper from the mill
- 2 tablespoon Olive oil
- 4 Large potatoes floury
- 200 ml Lactose-Free milk or milk and cream half and half
- 2 tablespoon Yeast-Free vegetable broth
- 2 tablespoon Grated mozzarella
- Salt pepper
- Marinate the lamb salmon: Season the meat with rosemary and pepper, cover with garlic slices and cover with olive oil at room temperature for about 30 minutes
- Prepare the gratin: Peel the potatoes and cut into 1-2 mm thick slices, season the milk (or milk-cream mixture) with vegetable stock, add the potato slices, bring to the boil and cook for about 5 minutes
- Start with the ratatouille: Cut the peppers and zucchino into large cubes, then peel the shallots, cut in half lengthways and cut into strips, peel the garlic and dice finely. Heat olive oil in a top, sweat shallots, diced paprika, diced zucchini, season with salt, paprika powder and pepper and rosemary, add garlic and pour liquid, add saffron threads and cook gently until cooked.
- Pour the potato-milk mixture into a gratin dish and place in the oven for about 30 minutes at 160 °. After 15 minutes, spread the mozzarella on top and let it bake until done
- Now there is a 5-minute break for a delicious cup of espresso (or as an alternative to cleaning work surfaces)
- Do not overheat a pan without fat. Salt the lamb salmon and put it in the pan (tip: I use 2 spoons to hold so that the meat is not pierced and “leaks”) Fry the lamb salmon on each side for about 5-7 minutes, then wrap in aluminum foil to cook.
- In the meantime, the gratin should be ready enough for the lamb salmon wrapped in aluminum foil to be placed in the switched-off oven for about 10 minutes.
- Season the ratatouille to taste, arrange on a plate with the gratin. Then cut the lamb salmon diagonally, place on the side dishes and serve. If you like, you can add a sprig of rosemary as a decoration.
- 9 …. and now summer can be present in the middle of winter :)) Bon appetit!
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