Salmon and broccoli casserole

Salmon and broccoli casserole

102 ratings

HelloFresh


„This gratin is light, yet satisfying at the same time. The crème fraiche sauce really ties it together.“

Difficulty

Easy 👌
15
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
250 g
broccoli
400 g
potatoes
1
lemon
250 g
salmon
5 g
dill (fresh)
5 g
chervil (fresh)
75 g
crème fraiche
2 tbsp
water
100 g
shredded cheese
½ tbsp
butter
salt
pepper
Metric
Imperial
  • 250 g broccoli
  • 400 g potatoes
  • 1  lemon
  • 250 g salmon
  • 5 g dill (fresh)
  • 5 g chervil (fresh)
  • 75 g crème fraiche
  • 2 tbsp water
  • 100 g shredded cheese
  • ½ tbsp butter
  • salt
  • pepper

Utensils

  • large saucepan
  • baking dish
  • oven
  • cutting board
  • knife
  • small bowl

Enjoy with

Chablis
Chablis is a beautiful wine with ripe fruits on the nose and a creamy, full mouthfeel that’s replete with tropical notes. It caters to both the salmon and crème fraiche in this dish perfectly.

Nutrition per serving

Cal
590
Protein
33g
Fat
14g
Carb
92g

Step 1/4

Cut broccoli into bite-sized florets. Then, fill a large saucepan half full with salted water, bring to a boil, and blanch broccoli for approx. 2 – 3 min. Drain and set aside.
  • 250 broccoli
  • large saucepan
  • cutting board
  • knife

Cut broccoli into bite-sized florets. Then, fill a large saucepan half full with salted water, bring to a boil, and blanch broccoli for approx. 2 – 3 min. Drain and set aside.

Step 2/4

Cut potatoes into thin medallions. Then, fill a large saucepan with salted water, bring to a boil, add potatoes, and blanch for approx. 5 min. Cut lemon in half, juice one half, and then cut the other into wedges. Next, mix together half of lemon juice and salmon in a large bowl. Season with salt and pepper and then cut into bite-sized pieces. Finely chop dill and chervil.
  • 400 potatoes
  • 1 lemon
  • 250 salmon
  • 5 dill
  • 5 chervil
  • salt
  • pepper
  • large saucepan
  • cutting board
  • knife

Cut potatoes into thin medallions. Then, fill a large saucepan with salted water, bring to a boil, add potatoes, and blanch for approx. 5 min. Cut lemon in half, juice one half, and then cut the other into wedges. Next, mix together half of lemon juice and salmon in a large bowl. Season with salt and pepper and then cut into bite-sized pieces. Finely chop dill and chervil.

Step 3/4

In a small bowl, mix together crème fraiche, herbs, rest of the lemon juice, and water until fluid and creamy.
  • 75 crème fraiche
  • 2 tbsp water
  • small bowl

In a small bowl, mix together crème fraiche, herbs, rest of the lemon juice, and water until fluid and creamy.

Step 4/4

Preheat oven to 200°C/400°F. Grease a baking dish with a bit of butter. Add potato slices and season with salt and pepper. Then, layer salmon and broccoli on top, followed by crème fraiche sauce and cheese. Bake in preheated oven at 200°C/400°F for approx. 25 – 30 min. until golden brown. Serve warm with lemon wedges on the side. Enjoy!
  • 100 shredded cheese
  • ½ tbsp butter
  • salt
  • butter
  • baking dish
  • oven

Preheat oven to 200°C/400°F. Grease a baking dish with a bit of butter. Add potato slices and season with salt and pepper. Then, layer salmon and broccoli on top, followed by crème fraiche sauce and cheese. Bake in preheated oven at 200°C/400°F for approx. 25 – 30 min. until golden brown. Serve warm with lemon wedges on the side. Enjoy!