Asparagus casserole with salmon

Asparagus casserole with salmon
Quantity Ingredient
500 g Boiling Potatoes
1 kg Asparagus
5 g Sugar
10 g Butter
White Pepper
400 g Salmon
1 tsp Lemon juice
200 g Cream Fraiche Herbs
1 tbsp Milk
1 tbsp Dill
60 g Butter Cheese

For asparagus casserole with salmon, first boil the peel of the potatoes, peel and cut into slices. Peel the asparagus, cut into pieces and pour into a pot. Cover lightly with water. Bring to the boil. Add a pinch of sugar, salt and butter. Switch to medium temperature. Cook asparagus for 8 to 10 minutes and drain. Preheat baking oven to 200° C. Grease the casserole dish. Pour in the potatoes. Season with salt and pepper. Sprinkle with asparagus. Rinse salmon, dry, sprinkle with lemon juice and season with pepper and salt. Cut the salmon into pieces. Spread over the casserole. Mix cream fraiche with milk. Season with finely chopped dill, pepper and salt. Grate the cheese and mix in. Spread over the asparagus casserole with salmon. Bake salmon casserole on the middle rack for 20 minutes.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 1 hour

All data per serving:
724 kcal
48 g
43 g
50 g

(C)opyright by Marions Kochbuch