Salmon Casserole with Mornay Sauce
Salmon Casserole with Mornay Sauce - Soul warmer for the table!
Healthy, because
Even smarter
Nutritional values
Even the ancient Romans used celery as a natural remedy - because of its diuretic effect. It can gently help get rid of unwanted fluid, for example, severe water retention in the body.
If you don't like Emmental, simply replace it with any other type of cheese - the main thing is that it also melts well in the milk.
(Percentage of daily recommendation)
| Calorie | 741 cal. | (35 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 7.5 μg | (38 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 40.4 μg | (67 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 26.9 mg | (224 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 172 μg | (57 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 8.7 μg | (290 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 1,490 mg | (37 %) | ||
| Calcium | 756 mg | (76 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 23.8 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 182 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 3 stalks Celery
- 9 ozs Celery root
- salt
- 24 ozs salmon fillets (without skin)
- 3 Tbsps butter
- 1 ¾ ozs Whole Grain Spelt Flour (3 TBSP.)
- 10 ozs milk (whole)
- 12 ozs Whipped cream
- peppers
- 1 Tbsp lemon juice
- Nutmeg
- 4 ozs Emmentaler cheese (or Gruyere)
- 4 stalks Dill
Preparation steps
Clean, wash and chop the celery stalks and leaves. Peel, wash, and dice the celery.
Cook everything together in boiling salted water for 4 minutes. Then rinse with cold water and drain, reserving the cooking water, measuring out 5 ounces, and setting aside.
Rinse salmon fillet, pat dry and dice. Heat butter in a saucepan. Sweat flour in it while stirring over medium heat for 2 minutes. Deglaze with milk and bring to a boil while stirring. Add celery cooking water and cream and bring to a boil. Season with salt, pepper, lemon juice and freshly grated nutmeg. Grate cheese, mix in and let melt.
Mix the celery and salmon with the Mornay sauce and place in small portion casserole dishes or in a large baking dish. Bake in preheated oven at 180 °C / 350 °F for 25 minutes. Wash the dill, shake it dry, and garnish the casserole with it.
