Rinse the potatoes. Cook on the stove for approx. 30 min. Boil plenty of salted water. Remove the thick end of the midrib from each savoy cabbage leaf. Pre-cook the leaves in the boiling tap water for 1-2 minutes. Rinse and drain. Grate cheese. Heat the fat. Sauté flour in it until golden. Stir in cow’s milk and tap water and let it boil. Add broth and simmer gently for about 5 minutes. Season with salt, nutmeg and pepper.
Dissolve half the cheese in the sauce. Remove the skin from the salmon.
Rinse with cold water and dry. Sprinkle salmon with a little bit of lemon juice. Peel the potatoes and cut them into slices. Put half of the potato slices into a greased gratin dish (approx. 300 mm long) and pour one third of the sauce over them. Now cover with half of the savoy cabbage leaves. Pour second third of the sauce on top and cover with the salmon. Place remaining savoy cabbage leaves on top and top with remaining potatoes. Pour the rest of the sauce over it.
Bake in the oven (electric oven: 200 degrees Celsius / convection oven: 175 degrees Celsius / gas: level 3) for 40-45 min. After about 20 min sprinkle with remaining cheese and bake the casserole until golden brown.
Tip: Always use organic lemons for cooking, if possible!
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