Salmon Gratin with Dill Glaze

Pasta dishes are always a good idea!

(*) For liter large casserole dish or 4 portion gratin ferms Grease the dish with butter, pour in the vegetables. Turn the cooked pasta into rolls with a big fork and place them on the vegetables. Spread the fish or frutti di mare evenly between the pasta rolls.

Mix all the ingredients for the Parmesan cheese crumbles until crumbly. Preheat the stove to 220 degrees.

Glaze: melt the butter in a frying pan. Add the flour and cook, stirring, until soft. Combine the milk and cream, pour in all at once and bring to a boil, stirring throughout. Add the white wine, bring to the boil again and simmer at a low temperature for about five minutes. Stir occasionally. Pluck the dill, chop finely and add. Season to taste with salt and freshly ground pepper.

Pour dill glaze over fish and pasta and sprinkle with Parmesan crumbles. Bake in the middle of the heated oven for twenty to thirty minutes.

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