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Salmon cream gratin

updated

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Ingredients for 2 servings:

  • 250 ml cream
  • 300 g salmon, fresh or frozen
  • 1 ½ tsp vegetable stock powder
  • 1 tsp cornstarch
  • 1 tsp tomato paste
  • 1 tbsp lemon juice
  • 1 garlic clove(s), finely chopped
  • 1 onion(s), finely chopped
  • 1 tbsp oil
  • ¼ bunch dill, fresh or frozen, finely chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Preheat oven to 200°C (top/bottom heat). Grease a baking dish. Thaw the salmon, then place it in the baking dish. Combine the cream with the vegetable broth, tomato paste, lemon juice, starch, and garlic. Add the pepper and chopped dill and mix well. Briefly sauté the diced onion in a little fat until translucent, then add to the cream. Spread the sauce over the salmon and bake in the preheated oven on the middle rack for about 20 to 30 minutes. Serve with parsley-flavored potatoes and a crisp salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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