Salmon with potato and cheese crust

Ingredients for 4 servings:

• 300 g potatoes
• 4 slice(s) salmon fillet(s), approx. 180 g each
• ½ lemon(s), the juice
• Parsley
• 150 g cheese (Mahón or Gouda or Emmental)
• 2 shallots
• 1 garlic clove(s)
• 6 tbsp butter, cold
• 100 ml white wine
• 250 ml fish stock
• 100 ml cream
• salt and pepper
• 1 tbsp oil

Instructions

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

is ideal for holidays

Boil the potatoes in their jacket potatoes, then peel and let cool. Season the fish with salt and pepper, drizzle with lemon juice, and chill. Coarsely grate the potatoes and cheese, then mix with the parsley. For the sauce, peel and finely dice the garlic and onion, then sauté in 1 tablespoon of butter. Deglaze with white wine and reduce by half. Then add the fish stock and cream. Simmer for about 10 minutes, season with salt and pepper, and finally stir in the remaining butter. Briefly fry the fish fillets on both sides in 1 tablespoon of oil, then place in a baking dish and top with the potato and cheese mixture. Ideally, do this so that you can still distinguish the individual pieces of fish afterwards. Bake in a preheated oven at 250°C for about 15 minutes. Serve the fish with the sauce. Serve with a salad if desired.