Description
Many of you probably noticed that salmon, grilled or steamed, still sometimes dry. And you always want to pour their sauce... And I offer you a dish in which the fish is incredibly juicy!
Ingredients
-
Salmon
800 g
-
Leeks
200 g
-
Carrots
200 g
-
Butter
60 g
-
Cherry tomatoes
120 g
-
Mushrooms
200 g
-
Vinegar
1 tsp
-
Lemon juice
2 Tbsp
-
Salt
-
Black pepper
-
Sour cream
300 g
-
Cheese
150 g
Cooking
Leek slice, grate carrot on grater and butter slightly put out
Mushrooms need fresh, whole heads. I cooked with wild mushrooms, but in the classics, of course, you can use mushrooms. Mushrooms very well wash and dry
Salmon (fillet) cut into serving pieces and place in a baking dish skin side down. Sprinkle with salt and pepper. Mix the balsamic vinegar with lemon juice and brush to grease with this mixture, fish
On top lay a layer of leeks with the carrots, a little salt
Mix the sour cream with cheese
Evenly grease the gratin with sour cream and cheese. Spread over mushroom caps and halved cherry tomatoes. A small amount of oil to melt and brush to grease the surface. Optional mushroom top salt
Put in preheated oven and cook at 170-180 degrees for about 30-35 minutes. Be guided by your oven. At the end of baking to enable the top grill slightly "singe" tomatoes have a flavor!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.