Ingredients for 4 people:
50 g each black and green pitted olives
1 tablespoon lemon peel
600 g medium-boiled potatoes
1 clove of garlic
20 g butter
Pepper from the mill
400 ml cream (alternatively 200 ml cream+ 200 ml milk 3,5 %)
1 heaped teaspoon vegetable broth
4 pieces of salmon fillet à 150g
salt
2 tbsp lemon juice
Preparation:
1. Chop olives and mix with half of the lemon peel. Peel the potatoes, cut into thin slices. Peel garlic, cut in half and rub into an ovenproof dish. Brush the dish with butter and place the potatoes in it and pepper.
2. Mix cream with broth and remaining lemon zest and pour over potatoes. Bake in preheated oven at 180°C for about 35-40 minutes.
3. Sprinkle fish with lemon juice, pepper and salt. Remove gratin from oven,
place salmon on gratin, pour olive mixture on top of salmon pieces and bake at 160° C for another 18 minutes.
Preparation time approx. 90 minutes
One serving has approx.:
Calories: 649
joules: 2717
Protein: 33,0 g
Fat: 47,3 g
Carbohydrates: 22.6 g
(FoodCentrale by ddp images)
