Recipes
153
Savoy cabbage and salmon gratin
Preparation time: 75–85 minutes
Serves 4
Ingredients
600 g salmon filet
1 small savoy cabbage (approx. 600 g)
20 g softened butter
500 g potatoes
Pepper
Salt
300 g crème fraîche with herbs
2–3 tsp horseradish sauce
80 g grated Cheddar cheese
80 g white bread
Accessories
Frying pan
Saucepan
Ovenproof dish, approx. 20 x 30 cm
Method
Wash and quarter the cabbage, remove
the stalk and shred the leaves. Heat the
butter in a frying pan, add the cabbage
and fry gently for 15 minutes, stirring
occasionally.
Peel and slice the potatoes. Parboil for
5 minutes.
Wash and dry the salmon, cut into
strips approx. 2 cm wide. Season with
salt and pepper. Mix the crème fraîche
with the horseradish sauce and the
cheese.
Mix the cabbage with the potatoes and
place in an ovenproof dish. Arrange the
salmon on top. Dice the bread and stir
into the crème fraîche. Spread the
bread mixture over the top of the
salmon and bake.
Setting
Oven function: Moisture plus
Number/type of bursts of steam: 3
Temperature: 160–170 °C
Amount of water: approx. 300 ml
Shelf level: 2
1st burst of steam:
5 minutes after the start of the
programme
2nd burst of steam:
after another 10 minutes
3rd burst of steam:
after another 10 minutes
Duration: 35–45 minutes
