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 Salmon Gratin with Vegetables Recipe
Many people have probably noticed that grilled or steamed salmon still dries up sometimes. And you always want to pour sauce on them... And I offer you a dish in which the fish will be incredibly juicy!
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine French Cuisine
Prep Time 15 minutes
Cook Time 90 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine French Cuisine
Prep Time 15 minutes
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Chop the leeks, grate the carrots on a coarse grater and put out a little butter.
    Chop the leeks, grate the carrots on a coarse grater and put out a little butter.
  2. Mushrooms need fresh, whole caps. I cooked with forest waves, but in the classic version, of course, you can use mushrooms. Wash and dry the mushrooms very well.
    Mushrooms need fresh, whole caps. I cooked with forest waves, but in the classic version, of course, you can use mushrooms. Wash and dry the mushrooms very well.
  3. Salmon (fillet) cut into portions and put in a baking dish with the skin down. Sprinkle with salt and pepper. Mix balsamic vinegar with lemon juice and brush the fish with this mixture.
    Salmon (fillet) cut into portions and put in a baking dish with the skin down. Sprinkle with salt and pepper. Mix balsamic vinegar with lemon juice and brush the fish with this mixture.
  4. Put a layer of leeks and carrots on top, add a little salt.
    Put a layer of leeks and carrots on top, add a little salt.
  5. Mix sour cream with cheese.
    Mix sour cream with cheese.
  6. Spread the gratin evenly with sour cream and cheese. Place on top of the mushroom caps and cherry tomatoes cut in half. Melt a small amount of oil and brush the surface. If desired, add mushrooms and sprinkle salt on top. Place in a preheated oven and cook at 170-180 degrees for about 30-35 minutes. Focus on your oven. At the end of baking, turn on the upper grill and lightly "set fire" to the tomatoes - this will give them a certain flavor!
    Spread the gratin evenly with sour cream and cheese. Place on top of the mushroom caps and cherry tomatoes cut in half. Melt a small amount of oil and brush the surface. If desired, add mushrooms and sprinkle salt on top. Place in a preheated oven and cook at 170-180 degrees for about 30-35 minutes. Focus on your oven. At the end of baking, turn on the upper grill and lightly "set fire" to the tomatoes - this will give them a certain flavor!
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