Salmon gratin Italian style

Ingredients for 4 servings:

• 500 g salmon fillet(s), frozen or fresh
• 2 tbsp lemon juice
• 250 g long grain rice
• Pesto:
• 2 garlic cloves, more if desired
• 2 anchovy fillets
• 50 g almond(s), flakes
• 50 g cheese (Pecorino), grated (alternatively Parmesan)
• 1 pack of parsley, frozen
• 50 ml olive oil
• salt and pepper
• 750 g tomatoes
• salt and pepper
• 200 ml cream
• 200 g rusk or cornflake crumbs
• 2 tbsp parsley, dried
• salt and pepper
• 4 tbsp butter

Instructions

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

Salmon on aromatic pesto rice with a delicious parsley crust

Slice the salmon fillets and drizzle with lemon juice. Cook the rice in salted water until al dente. Meanwhile, peel the garlic cloves, roughly chop the garlic and anchovy fillets, and grind them with the flaked almonds, grated pecorino, and parsley in a blender until a firm paste forms. Thin with the oil. Drain the rice through a sieve, immediately return it to the pot, and mix it with the pesto while it’s still hot. Season with salt and pepper, if desired. Grease a baking dish and spread the rice in it. Remove the stems from the tomatoes, cut them into wedges, and arrange them on top of the rice. Arrange the salmon slices on top, sprinkle with salt and pepper, and pour over the cream. For the crust, finely crumble rusks or cornflakes in a blender and mix with the parsley, salt, and pepper. Melt the butter and mix in. Spread the crumbs evenly over the casserole. Bake at 180°C for about 30 minutes. For the last 5 minutes, increase the temperature to 200°C if necessary so that the crust becomes nice and golden brown.