Potato, salmon and broccoli bake

Set the oven to 180 °C right away: it takes 10 to 15 min to heat up while you prep the veggies. Also put a saucepan of salted water (1 pinch of salt) on the stove to bring it to a boil.

Peel the 400 g of potatoes and cut them into thin rounds, about 3 mm. Break the 150 g of broccoli into small florets.

Drop the rounds into the salted boiling water and cook 8 min: they should stay a little firm. Lift them out with a slotted spoon or drain them, saving the hot water.

Bring the water back to a boil if needed, drop in the florets for 5 min, then drain them well.

Cut the salmon into 2 cm cubes. Heat the 0.5 tbsp of olive oil in the skillet and sear it just 1 to 2 min per side, with salt and pepper.

In the bowl, mix the 5 cl of crème fraîche, the 10 cl of milk, the pinch of nutmeg and a pinch of pepper.

Spread half the potatoes in the dish, add the broccoli and salmon, then cover with the rest of the potatoes. Pour the sauce evenly over the top.

Bake at 180 °C for 15 min, until the top is golden and the sauce is simmering. The salmon should be cooked all the way through.