Salmon Fillet Au Gratin on Ruccola Sauce

Boil the white wine and the roughly chopped onion completely. Now add the fish stock and boil by half. Add the whipped cream and season with sugar, pepper, salt and the juice of a lemon.

Cut the salmon diagonally into slices.

Remove the rind from the blue cheese, cut into small cubes and fold in the egg yolks.

Remove the skin from the tomatoes, remove the seeds and cut into small cubes. Cut the basil into coarse strips, also fold in with the white bread and brush onto the seasoned salmon.

Then place in the prepared sauce and cook in the oven at 220 °C for about 7-8 minutes.

The upper part of the oven should be used so that the crust can gratinate nicely.

Before serving, chop the arugula and add to the sauce.

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