Salmon, broccoli and tomato casserole

Ingredients for 4 servings:

• 300 g wild salmon fillet(s) or salmon trout
• 3 tomatoes
• 1 onion(s)
• 1 medium-sized garlic clove(s)
• 350 g broccoli
• 100g Gouda
• 2 balls of mozzarella
• 250 ml cream
• some dill
• some salt
• 1 shot of white wine
• e.g. vegetable broth
• 1 tbsp flour

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

First, blanch the broccoli, then peel the tomatoes. Then finely dice the onion and garlic, and briefly sauté both in butter. Sprinkle with the flour and sauté briefly. Deglaze with a splash of white wine, then add more vegetable stock. Add a little dill, bring to a boil, and add cream (you can also use just 200 ml of cream if you don’t need much sauce). Slice the fish and tomatoes. Grease a baking dish. First, pour enough sauce into the dish to cover the bottom well. Then arrange the vegetables and fish so that everything is roughly evenly distributed. Pour the remaining sauce over the sauce. Sprinkle first the mozzarella, then the Gouda cheese. Bake in a preheated oven at 180°C for at least 15 minutes. Then increase the temperature to 220°C and continue baking until the cheese is the desired shade of brown. Serve with tagliatelle or gnocchi.