Luxurious salmon au gratin

Serves 4

1 kg/2.2lbs potatoes,
almond potatoes work well
2 egg yolks
2 tbsp butter
Approx. 100 ml/3 1⁄2 fl oz single cream
Salt and pepper

Approx.600 g/1lb 8oz salmon fillets
salt and pepper
2 tbsp butter
2 tbsp plain flour
1 fish stock cube
100 ml/3 1⁄2 fl oz water
150 ml/5 fl oz white wine
300 ml/10 fl oz double cream
150 g/5 oz grated Västerbottensost
4 tbsp whitefish roe
2 finely chopped red onions
2 limes

Boil the potatoes and mash them. Add egg yolks and butter.
Mix with single cream. Season with salt and pepper. Cut the salmon fillets into 16 cubes. Season with salt and pepper. Melt the butter for the sauce. Stir in the flour and crumbled stock cube. Add water, wine and double cream while whisking constantly. Allow the sauce to simmer for approx. 5 mins. Preheat the oven to 225°C/425°F/Gas 7. Dot the mashed potato along one long side of an ovenproof dish. Arrange the salmon pieces along the other side. Pour on the sauce and sprinkle over the cheese. Bake in the oven for about 15 mins. Serve with whitefish roe, finely chopped onion, wedges of lime and dill.

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