John Myers
Contents
show
Ingredients
For the lamb salmon with crust:
- 40 g Freshly pitted green olives
- 25 g Dried tomatoes
- 1 Pc. Clove of garlic
- Basil
- 6 tbsp Olive oil
- 75 g Breadcrumbs
- Salt
- Pepper
- 700 g Lamb salmon
For the polenta and zucchini gratin:
- 750 ml Vegetable broth
- Salt
- Pepper
- 225 g Corn polenta
- 500 g Zucchini
- 3 tbsp Oil
- 100 g Grated Gouda
- Rosemary fresh
- Nutmeg
Instructions
For the lamb salmon with crust:
- For the crust, cut the olives and sun-dried tomatoes into small cubes, peel the garlic clove and chop finely. Finely chop the basil as well. Mix all ingredients together in a bowl and pour olive oil over them. Mix in breadcrumbs and puree with a blender if necessary. Season to taste with salt and pepper.
- Season the lamb salmon with salt and pepper. Fry on both sides in hot olive oil. Spread the olive and tomato mixture over the lamb salmon, put in the oven at 200 ° C for about 7 minutes and bake until the crust is golden brown.
For the polenta and zucchini gratin:
- Bring the broth to the boil with salt, pepper and nutmeg. Stir in the polenta and let it soak for about 20 minutes. Spread on a baking sheet and let cool down. Wash the zucchini, pat dry, clean and cut into 1 cm thick slices. Fry in hot oil for about 3 minutes, then season. Cut out the polenta taler, layer the courgette and polenta like a roof tile in a greased baking dish and sprinkle with the grated cheese. Wash the rosemary, shake dry, pluck the needles off and pour over the gratin
- Bake in a preheated oven at 200 ° C for about 20 minutes.
Nutrition
Serving: 100gCalories: 204kcalCarbohydrates: 3.2gProtein: 0.6gFat: 21.3g
