Salmon cream gratin

Ingredients for 2 servings:

• 200 g cream
• 250 g salmon (frozen)
• 2 tsp vegetable broth, instant
• 1 pinch(s) of pepper
• 2 pinches of dill
• some cornstarch
• 1 tsp tomato paste
• 1 small garlic clove(s)
• 1 shallot(s) or 1 small onion
• some fat

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Thaw the salmon briefly and then place it in a baking dish. I did it this way, but it probably stays juicier frozen. Combine the cream with 2 teaspoons of vegetable stock, 1 teaspoon of tomato paste (to give the sauce a nice color and a fuller flavor), a little starch (to bind the fat and make the sauce homogenous), and the crushed garlic. Add a little pepper and dill and mix well (or blend briefly). Finely dice the shallot, sauté briefly in a little fat until translucent, and add to the cream. Now spread the sauce over the salmon in the dish and bake in a fan-assisted oven preheated to 180°C for about 20-30 minutes. I usually serve it with potatoes as a side dish.