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Savoy cabbage and salmon
gratin
Serves 4
Ingredients
600 g salmon fillet
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
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 (approx. 20
x 30 cm). 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.
Settings
Oven function Moisture plus d
Number/type of
bursts of steam
3
Temperature 160–180 °C
Amount of water approx. 300 ml
Shelf level 1
1st burst of steam 5 minutes after
starting the
programme
2nd burst of
steam
After another 10
minutes
3rd burst of steam After another
10 minutes
Duration 35–45 minutes
Recipes
147
147


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