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🍽️ Potato Salmon Gratin with Olive Topping

696 kcal · 30 min · 4 servings

Ingredients

• 50 g black and green pitted olives each
• 1 tbsp lemon zest
• 600 g potatoes
• 1 clove garlic
• 20 g butter
• salt, pepper from the mill
• 400 ml whipping cream
• 1 heaped tsp instant vegetable broth
• 4 salmon fillets (150g each)
• 2 tbsp lemon juice

Instructions

1. 1. Finely chop the olives.
2. 2. Mix the chopped olives with half of the lemon zest.
3. 3. Peel the potatoes.
4. 4. Slice the potatoes into thin rounds.
5. 5. Peel the garlic.
6. 6. Halve the garlic cloves.
7. 7. Rub a fireproof gratin dish with the garlic halves.
8. 8. Brush the dish with butter.
9. 9. Layer the potato slices in the dish.
10. 10. Season the potato layers with pepper.
11. 11. Whisk the cream with the broth.
12. 12. Add the remaining lemon zest to the cream broth.
13. 13. Pour the liquid over the potatoes.
14. 14. Preheat the oven to 180 degrees Celsius.
15. 15. Bake the gratin for 35 to 40 minutes.
16. 16. Drizzle the fish with lemon juice.
17. 17. Season the fish with pepper and salt.
18. 18. Remove the gratin from the oven.
19. 19. Place the salmon on top of the gratin.
20. 20. Spread the olive mixture over the salmon pieces.
21. 21. Bake the dish at 160 degrees Celsius for another 18 minutes.

Nutrition per serving

• kcal: 696
• Protein: 30 g · Fett/Fat: 52 g · Carbs: 27 g