The combination of "potato-fish" in the world of cooking is one of the most popular and is considered one of the most successful. And if in the recipe appears not just fish, but what some delicious rock, such a dish can be safely recorded in the category of fine. Potato gratin with salmon - a classic example: as if preparing very simple, but it takes its rightful place on the menu of many elite restaurants. And not because the salmon - expensive fish.

Casseroles are convenient because they allow you to cook a complete meal in a relatively short time. You just need something to cut several kinds of foods to cook for them or just fill flavor mayonnaise or sour cream Smetana: untold riches of Russian cuisine , Salt and pepper - and in the oven for a while. This, of course, the general scheme and the terpreted and experiment on the theme of each casserole can be as much as you want. Casserole With the strength to handle even the young and not very experienced hostess - because no special magic in their preparation is not required to know.

All potato casseroles can be divided into two basic types: those that are prepared from raw potatoes, cut into slices or wedges, and those which are not based mashed potatoes. When it comes to potato gratin Casseroles. The variety and economy   with salmon, then, in principle, it has every right to exist as is, or in another form. Many housewives are confident that with mashed potatoes, it turns out tender and juicy. But this is a matter of personal taste.

A few words about salmon

Probably most gourmets and has no idea that that fish, which they used to call the salmon, in fact - no other than the salmon. A salmon biologists call a subfamily of fish in the same family. To include flax salmon, trout, some breeds of trout, salmon, chum, sockeye, and so on.

That fish is sold in modern stores and supermarkets under the trade name "Atlantic salmon" - it's just salmon. It does not accumulate in itself virtually no harmful substances, so it is ideal for even the nutritional status of children, elderly and sick people. The salmon high concentration of fatty acids, proteins, unsaturated fats, vitamins and minerals, including calcium, magnesium, chlorine, sulfur, and many others.

A piece of salmon weighing a hundred grams contains about two hundred and twenty calories, making it an attractive product for the diet. Fat contained in this fish, nothing but good will not bring, and especially without weighing your figure as well absorbed by the body.

When preparing potato gratin Potato gratin: simplicity and sophistication in one dish   with salmon, as well as any other food, which includes salmon, it is important to remember that it is contraindicated excessive heat high temperature destroys all of the nutritional value of fish and destroys it most of the nutrients.

How to cook a casserole

For casseroles can be used fresh or frozen salmon fillets (the latter, of course, you must first unfreeze) and smoked, which will give the dish a special flavor and aroma. Some housewives do a fish casserole in a double layer, floating matter and fresh and smoked fish. Besides potatoes and salmon, the recipe includes milk and eggs - are doing to fill casseroles. It is allowed to do without milk and no eggs, and instead use a soft filling and low-fat mayonnaise. Extra touches - a leek, dill, salt and black pepper. Top casserole can sprinkle with grated cheese, which will no doubt only improve the taste.

If the foundations of casserole with salmon taken raw potatoes, it just cut slices, laid out in a single layer on a baking sheet, put the top layer of fish with leeks and herbs and cover it all a second layer of potatoes. Evenly pour all the milk-egg sauce, sprinkle with grated cheese and send it in the oven.

When the foundation is mashed potatoes still simpler layers are replaced by raw potato mash prepared. Fill, as such, is no longer needed because the milk, and eggs can be added directly into the soft potato mixture.

Svetlana Usankova

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