1.55 Kg salmon
2.5 Kg new potatoes
3 sprigs of thyme
Salt as required
Extra virgin olive oil as required
Total weight 4050 g
Prepare the gratin topping: blitz the sliced bread, oil, parsley and sesame seeds in a food mixer and then set aside.
Prepare the cherry tomato sauce: cook the cherry tomatoes in a non-stick pan with the garlic and oil for 3 minutes, then season with salt, pepper and fresh basil.
Take the salmon fillets, season with salt and oil and place them on the baking tray on top of the freshly made tomato sauce.
Sprinkle the gratin topping over them and drizzle with oil.
Select the "salmon fillet" automatic recipe from the oven menu, place in the oven and switch on.
There is no need to preheat the oven.
This cooking mode can also be used to make "Salmon au gratin with vegetable millefeuille."
see the oven baked vegetables recipe in the Franke recipe book.
Make sure the salmon is very fresh, I recommend wild Alaskan salmon.