Salmon gratin with dill cream

Ingredients for 2 servings:

• 2 salmon fillets, fresh or frozen
• 1 m.-sized onion(s)
• 250 ml cream
• 2 tbsp dill, dried
• 50 g Emmental cheese
• 4 cl Lillet Blanc
• salt and pepper
• oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

A dash of Lillet rounds off the taste.

Thaw the frozen salmon. If not, remove the skin from the salmon. Finely chop the onion. Sauté the onion in a little oil over medium heat. Add salt right at the beginning to release the liquid. This makes sautéing easier. Add 1 teaspoon of dill and sauté. The onions should not brown. Increase the heat towards the end. Add the Lillet and reduce the liquid by half. Preheat the oven to 200 degrees Celsius. Remove the onions from the pan and let cool slightly. Place the fish in a baking dish. Add the cream and dill to the onions and season with salt and pepper to taste. Pour the mixture over the salmon, sprinkle with cheese, and stir in some of the ingredients. Bake in the oven for 30 minutes. Stir in the skin that forms on top occasionally to strengthen the binding. Serve with rice. Tip: White wine and a little sugar can be used instead of the Lillet wine liqueur.