Potato gratin with chanterelles and salmon

Ingredients for 4 servings:

• 1 kg potato(s), waxy
• 2 tbsp butter
• 250 g whipped cream
• 200 ml milk
• salt and pepper
• 500 g salmon fillet(s)
• 1 tbsp lemon juice
• 250 g chanterelles
• 2 m.-sized onion(s)
• 5 stalks thyme, fresh or 1 tsp dried
• 1 tbsp flour
• ½ tsp vegetable broth, granulated

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel, wash, and slice the potatoes, then layer them in a greased baking dish like roof tiles. Season 150g of cream and 100ml of milk with salt and pepper and pour over the potatoes. Bake in a preheated oven (175°C electric oven, 150°C fan oven) for about 30 minutes. Wash the salmon, pat dry, and remove the bones. Drizzle with lemon juice and let stand for a while. Clean and wash the mushrooms. Peel and dice the onions. Wash the thyme and pick off some of the leaves. Heat 1-2 tablespoons of butter in a pan and fry the chanterelles for 2-3 minutes, then fry the onions. Season with salt and pepper. Sprinkle with flour and sauté briefly. Stir in 100ml water, 100g cream, 100ml milk, stock, and thyme and bring to a boil. Season the sauce to taste. Season the salmon with salt and pepper and place it on top of the potatoes. Top with the chanterelle sauce. Bake in the oven for another 25 minutes. Garnish with thyme.