Savoy cabbage and salmon gratin

Ingredients for 4 servings:

• 1 small head of savoy cabbage
• 5 tbsp butter, soft
• 400 g salmon fillet(s)
• 1 lemon(s)
• 2 slices of white bread or toast
• 100 g Parmesan, freshly grated
• 200 g crème fraîche
• 3 tsp horseradish, freshly grated, or from the jar
• 1 bunch of dill
• Salt and pepper, freshly ground
• Fat for the mold

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 33 minutes

Remove the leaves from the savoy cabbage and remove the thick ribs. Cook in boiling salted water until almost al dente, then plunge into ice-cold water, drain (squeeze out some excess water if necessary), and roughly chop. Sauté briefly in 3 tablespoons of butter, season with salt and pepper. Preheat the (electric) grill. Cut the salmon into diagonal strips about 1 cm thick, drizzle with a little lemon juice, season with salt and pepper. Grate the crustless white bread into crumbs and knead with the remaining butter and Parmesan cheese. Mix the crème fraîche with the horseradish, chopped dill, salt, pepper, and the remaining lemon juice. Grease a shallow oval gratin dish, add the savoy cabbage, and then the salmon. Spread the horseradish cream over it, then the bread and Parmesan mixture. Place the dish under the grill and grill for about 8 minutes until golden brown. Boiled potatoes go well with this.