| Prep Time | 15 minutes |
| Cook Time | 90 minutes |
| Servings |
Ingredients
- 800 gram Salmon
- 200 gram Leek
- 200 gram Carrot
- 60 gram Butter
- 120 gram Cherry tomatoes
- 200 gram Mushrooms any
- 1 teaspoon Balsamic vinegar
- 2 tablespoons Lemon juice
- 300 gram Sour cream
- 150 gram Cheese hard
- Salt to taste
- Black pepper to taste
Ingredients
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Instructions
- Cut the leeks, grate the carrots and put out a little butter.
- Mushrooms need fresh, whole hats. I cooked with forest waves, but in the classics, of course, you can use mushrooms. Mushrooms very well to wash and dry.
- Salmon (fillet) cut into portions and place in a baking dish skin down. Sprinkle with salt and pepper. Mix balsamic vinegar with lemon juice and brush to lubricate this mixture of fish.
- Put a layer of leek and carrot on top, add a little salt.
- Mix sour cream with cheese.
- Evenly grease gratin with sour cream and cheese. Spread over mushroom caps and halved cherry tomatoes. A small amount of oil to melt and brush to lubricate the surface. Optional - mushrooms and top with salt. Put in a heated oven and cook at 170-180 degrees for about 30-35 minutes. Be guided by your oven. At the end of baking, turn on the top grill and slightly "burn" tomatoes-this has a certain flavor!
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