Salmon and Potato Gratin with Olive Topping
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
649
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 649 kcal | (31 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 47.3 g | (41 %) | ||
| Carbohydrates | 22.6 g | (15 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 50 g black and green pitted Olives
- 1 Tbsp Lemon peel
- 600 grams potatoes
- 1 garlic clove
- 20 grams butter
- Salt and freshly ground pepper
- 400 milliliters cream
- 1 heaping tsp Vegetable broth
- 4 Salmon (each about 150 g)
- 2 Tbsps lemon juice
Preparation steps
1.
Chop the olives. In a bowl, stir the olives with half the lemon zest. Peel and thinly slice the potatoes. Peel and halve the garlic, and rub over the surface of an ovenproof dish. Grease the dish with the butter. Layer the potatoes in the baking dish and season with salt and pepper to taste.
2.
In a bowl, stir the cream with the broth and remaining lemon zest. Pour over the potatoes and bake in a 180°C (approximately 350°F) oven for 35-40 minutes.
3.
Season the salmon with the lemon juice, and salt and pepper to taste. Place on top of the gratin and top with the olive mixture. Bake in a 160°C (approximately 325°F) oven for 18 minutes.
