SafePlates

Ingredients

• 4 salmon fillets (about 150g each)
• 2 EL honey
• 2 EL mustard
• 1 EL olive oil
• salt and pepper
• 800g potatoes
• 200ml cream
• 100ml milk
• 2 garlic cloves
• 100g grated cheese (e.g. Gruyère)
• fresh herbs (e.g. dill or parsley)

Instructions

1. Preheat the oven to 200°C. Peel the potatoes and cut them into slices about 2mm thick. Finely chop the garlic.
2. Lightly grease a baking dish. Layer the potato slices in the dish, overlapping like roof tiles. Sprinkle the garlic over the top and season with salt and pepper.
3. Warm the cream and milk in a pot, but do not bring to a boil. Pour over the potatoes and sprinkle with the grated cheese. Bake the potato gratin in the preheated oven for about 40 minutes, until the surface is golden brown and the potatoes are tender.
4. While the gratin is in the oven, rinse the salmon fillets and pat them dry. Season both sides of the fillets with salt and pepper.
5. In a small bowl, mix honey, mustard, and olive oil into a glaze. Brush the salmon fillets with it before frying.
6. Heat a pan over medium to high heat (about 180°C) and fry the salmon fillets for about 3–4 minutes per side, until cooked through and lightly caramelized on the outside.
7. Garnish the salmon fillets with fresh herbs, preferably dill, and serve together with the potato gratin. Optionally, you can also add a fresh salad, such as lamb’s lettuce with vinaigrette, as a side dish.

Tip

For a lactose-free version, you can use lactose-free cream and milk.