John Myers
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Oven Salmon with Parmesan Bread Crust on Potato and Herb Gratin
The perfect oven salmon with parmesan bread crust on potato and herb gratin recipe with a picture and simple step-by-step instructions.
Parmesan bread crust
- 3 Discs White bread from the previous day
- 1 Clove of garlic
- 4 Stems Basil
- 2 tbsp Butter
- 50 g Parmesan
Potato and herb gratin
- 1 kg Potatoes
- 250 g Cherry tomatoes
- 1 Clove of garlic
- 2 tsp Oregano
- Salt
- Pepper from the grinder
- Nutmeg
- 300 ml Cream
- 200 ml Milk
- For the crust, finely crumble the bread. Peel and finely dice the garlic. Wash the basil, shake dry and finely chop. Heat the butter in a pan. Toast the bread in it until golden brown. Add the garlic and basil, toast briefly and remove from the heat. Grate the Parmesan and mix with the breadcrumbs mix. Rinse the salmon fillet, pat dry and cut into 4 slices. Season with salt and pepper. Spread the Parmesan crumb mix on the salmon and press down a little.
- Mix the whipped cream and milk with oregano. Halve the garlic clove. Peel the potatoes and cut into thin slices. Rub a casserole dish (26×40 cm) with garlic, then grease. Layer the potato slices in the pan. Season with salt and nutmeg. Pour the cream on top so that all the potatoes are completely covered. Cook in a preheated oven at 225 ° C for about 45 minutes. Wash tomatoes and cut in half. Spread the salmon and tomatoes on the potatoes. Cook for another 15 minutes.
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