Salmon Gratin

Ingredients

• 200 g wild salmon fillet (180–200 g per fillet)
• 2 tbsp lemon juice
• 2 small onions
• 50 g Parmesan (1 piece)
• 300 ml milk (3.5% fat)
• 2 Eggs
• 2 tsp medium‑sharp mustard
• Salt
• freshly ground pepper
• 10 g Thyme (0.5 bunch)
• 400 g whole‑grain penne

Instructions

1. 1.

   Wash the salmon, pat dry and drizzle with a little lemon juice. Place fillets in a baking dish. Peel onions and dice finely. Grate Parmesan. Whisk together Parmesan, milk, eggs, mustard and remaining lemon juice. Sprinkle onions over the fish and pour the mixture on top. Season with salt and pepper.

2. 2.

   Wash thyme, shake off excess water and scatter over the fish. Bake in a preheated oven at 225 °C (fan‑forced 200 °C; gas: level 3–4) for about 20 minutes.

3. 3.

   Meanwhile cook pasta according to package instructions in plenty of boiling salted water until al dente, drain and set aside. Remove fish from oven and serve with the penne.