Gratinated salmon with pasta in nutmeg butter
Preparation time: 20 min.
Cooking or baking time: 30 min.
Total preparation time: 50 min.
Today fish was out of line. Usually I buy fresh fish from my market trader, but this is only on the market in town on Wednesdays and Saturdays, so I resorted to my "emergency" stock in the frozen chest. There are always a few packages of salmon available for such exceptional cases.
Of course, I make the cream gratin myself. The ready-made bag is probably faster, but tastes much better and the own production of the cream base tastes better and besides - everybody knows that - you know what's in the sauce.
The respective ingredients are slightly variable in their amount, I rather spice on feeling and taste, weigh and grams of additions of spices are not my thing here. I therefore recommend to look at the respective information as approximate measurements and try it out for yourself.
Ingredients for 2 servings
- 375 g of frozen salmon
- 1 cup of cream
- 2 tablespoons creme fraiche
- 1 shallot
- 2 small garlic cloves
- Pepper salt
- a lot of chopped, smooth parsley
- Half a bunch of fresh dill or 1 tsp dried dill
- each a good pinch of curry and hot peppers
- 1 tsp lobster or fish paste
- a little hot water to dissolve the paste
For the side dish
- 200 g noodles, selected according to stock and in any optics
- 80 g of butter
- 1 pinch of nutmeg
- First the salmon portions are put aside for warming or thawing at room temperature.
- The shallot and garlic cloves are peeled and finely chopped. From the smooth parsley abundant leaves are plucked and also chopped with a small knife.
- The cream and the two EL creme fraiche are well stirred in a bowl with a whisk. Now add onion and garlic and the chopped parsley. Furthermore, the dill is chopped and added to the cream mixture or the TL from the dried dill is mixed in.
- Furthermore, peppers and curry and freshly ground pepper and salt are added to the cream. The lobster or fish paste is dissolved in very little hot water and also stirred under the cream mixture.
- The salmon slices can now be placed side by side in a suitable baking dish. The cream mixture is poured over the salmon and the mold comes for 30 minutes in the pre-heated to 180 degrees convection oven.
- After about half the baking time for the fish, the noodle water is put on. After it has boiled, it is salted and the noodles are cooked bite-solid in about 8 to 10 minutes. After pouring the noodles, the piece of butter is melted in the pot and the nutmeg pinch is added to the butter.
- The drained noodles are now swirled in butter and served in a bowl. Remove the casserole dish from the oven - careful, very hot - and place on a heat-resistant surface.
Now you can serve and eat.