Salmon on potato gratin…mhhh. Yummy!
We are on holiday in the South of France right now.Yummy! That just screams fish, doesn’t it? And since I’m not exactly a fish expert and unfortunately not very fluent in French either, I had to find a fish that I could “recognise”. And that’s salmon!
Apart from that, salmon is also really delicious. And you can get it at any fish market or fish counter here.
This fish is wonderfully combinable. And tastes just as fantastic from the grill as it does from the Omnia oven.
And cleaning afterwards is no problem either 😉.
And if you want to make cleaning easier, I recommend the non-stick baking dish for the Omnia oven. This is available as an accessory in stores or on the Internet*.
200ml cream/cream substitute
1 clove of garlic
3 tsp dill, dried
8 cocktail tomatoes
4 slices of salmon without skin (approx. 600g)
1 tsp broth
Mix the milk with the cream. Season with salt, pepper, nutmeg, 2 tsp dill and the stock.
Peel the potatoes and cut them into thin slices. Do not wash the potatoes now, as the starch that comes out is needed for the binding.
Halve the garlic clove and rub it into the Omnia mould.
Layer the potato slices in the Omnia dish. Pour the cream sauce over the top. Bake the potato gratin for 5 minutes on full heat and then for 10 minutes on half heat.
In the meantime, halve the cocktail tomatoes and remove the skin and any bones from the salmon. Season the salmon with salt and pepper. Place on the potato gratin and sprinkle with the remaining dill. Spread the cocktail tomato halves between the salmon.
Cook everything together for another 25 minutes on half heat.
The links marked with * are affiliate links and my very personal tips. If you buy something there, I get a small commission for this totally honest recommendation – without it costing you more. I use the products regularly and I can really recommend them to you!
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