Ingredients for 4 people:
500 g potatoes, mainly firm boiled
1 onion
1 small sprig of rosemary
1-2 cloves of garlic
250 ml whipped cream
butter for the molds
salt, pepper
400 g salmon fillet, without skin
200 g mozzarella
pink pepper berries (chopped)
rosemary for garnish
Preparation:
1. Peel potatoes, wash and slice or cut into very fine slices. Peel and dice the onion. Rinse rosemary and remove needles from the stalk. Roughly chop rosemary. Peel and coarsely dice garlic. Place onion, rosemary, garlic and a good dollop of whipping cream in an electric shredder and puree. Mix potatoes with the rosemary cream and the rest of the cream in a pot and cook uncovered for 5-6 minutes.
2. Brush 4 ovenproof serving dishes (or one large casserole dish) with butter. Salt and pepper the potatoes and place in the molds. Bake in a preheated oven at 200 degrees (gas: level 3-4, convection oven: 180 degrees) for approx. 10 minutes.
3. Cut salmon fillet into 4 portions. Lightly salt and pepper. Cut mozzarella into
slices. Place salmon on top of potatoes and top with mozzarella. Bake for another 6-8 minutes. Let stand 3-4 minutes in turned off oven. Sprinkle with pink pepper and serve garnished with rosemary.
Preparation time approx. 45 minutes
Per serving approx.
Calories: 528
Joule: 2211
Protein: 32,1 g
Fat: 35,1 g
Carbohydrates: 21 g
(FoodCentrale by ddp images)
