Salmon Steak with Mediterranean Vegetable Gratin


Rating: 4.0 / 5.00 (3 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:






















Instructions:

Peel onions, cut into rings, clean zucchini, leek, melanzani, fennel and tomatoes, rinse and cut each into thin slices. Dry the mushrooms with kitchen roll, grate and slice. Preheat the oven. Grease a gratin dish (with lid) with a thin layer of oil. Arrange the vegetables in a layer like a roof tile and sprinkle with herbs.

Mix salt, soajcuisine, eggs and pepper. Peel the garlic, squeeze it through a press and fold it in. Pour the egg milk over the vegetables. Cover and cook in the oven at 225 °C (gas mark 4, convection oven 200 °C) for 20 minutes. In the meantime, finely grate the Parmesan cheese. Remove the lid from the pan and sprinkle Parmesan over the vegetables. Bake for 10 minutes until golden brown.

Meanwhile, rinse the salmon, rub dry. Squeeze the juice of half a lemon and drizzle it all over the salmon. Cut the other half of the lemon into thin slices. Heat the oil in a frying pan and fry the salmon steaks for 2-3 minutes on each side.

Arrange the salmon with the lemon slices on a platter, sprinkle with pink pepper. Serve the gratin with it.

Nutritional value:

Our tip: It is best to use fresh herbs for extra flavor!

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