Name: Light Salmon and Vegetable Potato Gratin
Prep time: 20 min
Cook time: 50 min
Yield: 4 servings
Ingredients: 6 potato; 2 salmon fillet; 2 carrot; 1 zucchini; 20 cl of heavy cream; 3 tablespoon of cottage cheese; 20 g of grated Gruyère cheese; 1 egg yolk; 2 tablespoon of lemon juice; 2 stalk of fresh dill; salt (according to taste); pepper (according to taste)

Light Salmon and Vegetable Potato Gratin

Source: http://www.cuisineaz.com/recettes/gratin-de-pommes-de-terres-leger-au-saumon-et-aux-legumes-59812.aspx

Gratin Midday Public

Course: Main course

Preparation time: 20 minutes

Cooking time: 50 minutes

Cost per serving: 2,02 €

Energy: 585 kcal / serving

Nutritional score:

Instructions

1. Preheat the oven to 350°F (175°C). In a pressure cooker, cook the potatoes for 20 to 25 minutes, depending on their size.
2. Once cooked, mash them in a bowl, mixing them with the cottage cheese and egg yolk. Season with salt and pepper, and set aside.
3. Steam the carrots and zucchini, then cut them into small cubes.
4. In a skillet, cook the salmon fillets with lemon juice and chopped dill. While cooking, flake the salmon with a fork and add the heavy cream. Let simmer for 6-7 minutes. Off the heat, mix in the steamed vegetables.
5. In a gratin dish, spread the mashed potatoes on the bottom and cover with the salmon/vegetable mixture. Sprinkle with a handful of grated Gruyère cheese and bake for 10 to 15 minutes.

Notes & Suggestions

Average nutritional values per serving
Energy 2,095.62 kJ / 501.04 kCal
Fat 20.89 g, of which saturated 0.50 g
Carbohydrates 46.96 g, of which sugars 4.38 g
Fiber 6.40 g
Protein 30.57 g
Sodium 126.57 mg