Salmon-shrimp gratin


  • 800 grams waxy potatoes varieties
  • salt water
  • 600 grams broccoli
  • salt
  • black pepper
  • 150g shrimps
  • 2 shallots or small onions
  • 30 grams butter
  • 300 milliliters vegetable broth
  • 250 grams cream
  • 3 tablespoons vermouth
  • 4 salmon fillets, 100 g
  • 2 tablespoons lemon juice
  • 0.5 bunch of dill
  • the fat for form

Preparation method (receipt)

Wash potatoes, boil in their jackets in salted water for about 20 minutes. Cut broccoli into pieces and florets and blanch for 10 minutes in salted water, drain, dry. Potatoes also drain, clean potatoes when warm. Rinse shrimps. Peel shallots and chop. Melt butter and pass shallots until transparent, sprinkle with flour, stir, pour the broth and cream, add the vermouth, salt and pepper. Put shrimps in cooked sauce. Rinse salmon, drizzle with lemon juice, salt and pepper. Cut potatoes into slices and put together with the broccoli in one large greased form. Top with salmon and shrimps with sauce. Bake for about 20 minutes in the oven at 200 degrees Celsius. Wash dill, dry, chop and sprinkle with gratin before serving.

potato broccoli salt pepper shrimps shallot butter flour vegetable broth cream vermouth salmon lemon juice dill fat