Fish gratin is a favorite for both big and small. In this recipe the topping is made of basil, loaf and garlic instead of breadcrumbs.
Raw carrot salad
Preheat the oven to 180 °C.
Cook macaroni as instructed on the package.
Cut salmon in dices and fry in a pan with a little butter until golden. Season with a little salt and put aside.
Melt butter, add flour and dilute with milk while whipping to a even sauce.
Finely chop shallot and add to the sauce.
Boil and taste with salt, cayenne pepper and nutmeg.
Leave to cool, and whip the egg white stiff.
Add egg yolk to the sauce and gently add the egg white.
Grease a oven-proof dish and put salmon, macaroni and sauce in layers.
Cut the crusts of the loaf and put in a food processor with garlic and basil until a even crumbling mix.
Spinkle the topping over the grain and bake in the oven until golden on top, about 20 minutes.
Grate carrot, swede and apple.
Mix water, vinegar, sugar and lemon juice in a bowl and mix with the grated vegetables. Make sure the dressing is mixed well in.
Cover with plastic and set cool until serving.
Serve the salmon gratin with carrot salad and mashed potatoes.
Tip: In this recipe you can also use other types of fish such as cod, saithe, wolffish and haddock.