Description
Saftiger Lachs, zartes Gemüse und cremige Hollandaise verschmelzen mit würzigem Käse zu einem goldbraun überbackenen Auflauf. Knusprige Kartoffelscheiben und feine Kräuter runden das aromatische, farbenfrohe Gericht ab.
Ingredients
Scale
- 2 portions salmon fillets, thawed
- 4 medium-sized potatoes, cooked, from the previous day
- 1/2 small cauliflower or broccoli
- 1 package Hollandaise sauce, light
- 1/2 package grated cheese, light
- Oregano, fresh or dried (optional)
- 2 handfuls frozen peas
- Salt and pepper
- Curry powder
- Sweet paprika powder
- Garlic
Instructions
- Preheat your oven to 200°C (392°F) so it is ready for baking the casserole.
- Prepare the Hollandaise sauce according to the instructions on the package. Once the sauce is ready, season it with salt, pepper, curry powder, sweet paprika powder, and freshly minced garlic or garlic granules to taste. Stir well to combine the flavors and set the sauce aside.
- If you have not already done so, cook the potatoes in advance (preferably the day before) and allow them to cool. Peel the cooked potatoes if necessary and slice them into even, bite-sized rounds.
- Cut the cauliflower or broccoli into small florets. Bring a pot of salted water to a boil and blanch the florets for about 5 minutes, just until they are slightly tender but still retain some bite. Drain the florets well.
- In a large mixing bowl, combine the sliced potatoes, blanched cauliflower or broccoli florets, and the frozen peas. Mix gently to distribute the ingredients evenly.
- Lightly grease a large casserole or baking dish. Spread the potato, cauliflower or broccoli, and pea mixture evenly across the bottom of the dish.
- Place the thawed salmon fillets on top of the vegetable mixture in the casserole dish. Season the salmon with salt and pepper to taste.
- Pour the prepared and seasoned Hollandaise sauce evenly over the salmon and vegetables, ensuring that all ingredients are well coated.
- Sprinkle the grated cheese evenly over the entire casserole. If desired, add a sprinkle of fresh or dried oregano to enhance the flavor.
- Place the casserole dish in the preheated oven and bake at 200°C (392°F) for approximately 30 minutes, or until the cheese is golden and bubbly, the sauce is hot, and the salmon is cooked through.
- Remove the casserole from the oven and let it rest for a few minutes before serving. Serve hot, garnished with additional fresh herbs if desired.
Notes
If you prefer a richer casserole, you can use regular Hollandaise sauce and full-fat cheese instead of the light versions. Feel free to substitute the vegetables according to your preference or what you have on hand. For extra flavor, consider adding a squeeze of lemon juice over the finished dish before serving.
- Prep Time: 10
- Cook Time: 20
- Category: Auflauf Rezepte, Geflügel und Fleisch Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 200-300
- Sugar: 3-8g
- Sodium: 300-600mg
- Fat: 13-20g
- Saturated Fat: 4-6g
- Carbohydrates: 25-35g
- Fiber: 4-8g
- Protein: 5-10g
- Cholesterol: 0-20mg
