Crispy potato slices, and beneath them an abyss of flavors-vegetables, salmon, capers in a light, but at the same time rich milk sauce. This dish in the French style will be appropriate on a festive table, and on weekdays. Also, instead of part of the salmon, you can put shrimp.
Fully mill the salmon, remove the skin, select the bones, lightly sprinkle with sea salt. Pour the milk into the pan and put the salmon in it.
Chop leeks into circles
Bring to a boil, turn to the other side and immediately remove from heat. Remove the fish from the milk, put on a plate and break into pieces.
Milk save. The oven should be preheated to 210 degrees.
Peel the potatoes and cut them into thin slices. Put in a pan of cold water, add salt and bring to a boil. Cook for about 3 to 4 minutes, then strain through a sieve.
In a frying pan, melt the butter, add the leeks cut into rings and simmer on low heat under the lid for about 3-4 minutes. Then add the flour and mix. Pour in the milk in which the fish was cooked (gradually, half a Cup), stirring gently. Cook without a lid on low heat for about 10 minutes, if necessary, add more milk or water if the sauce has become too thick.
Add broccoli, divided into small florets, capers (and peeled shrimp, if we use them). Season the contents of the pan with sea salt, freshly ground black pepper and lemon juice. Stir gently, remove from heat a minute after cooking
One large or two medium-sized baking dish (it is also possible to serve portions) grease with butter, put the salmon on the bottom, put the sauce with vegetables, put the potato slices on top so that they overlap each other.
Grease the potatoes with melted butter or olive oil and put in a heated oven.
Bake uncovered for 25 minutes, then set the grill function and bake for about 7-10 minutes more, until the potatoes are well browned (if the oven does not have a grill, increase the temperature to maximum and bake until browned).