Pink Salmon and Broccoli Gratin
Pink salmon and eggs provide complete protein, while broccoli adds fiber and folate. The creamy custard binds the fish and vegetables, and Maasdam forms a golden top.
Cut the pink salmon fillet (200 g) into small pieces. Separate the fresh broccoli (250 g) into florets; frozen broccoli can also be used.
Bring water to a boil and add table salt (2.5 g). Use 1 g for the water and 1.5 g for the egg mixture. Boil fresh broccoli until bright green and just tender, or boil frozen broccoli until heated through. Drain it and rinse immediately with ice-cold water. Grate the maasdam cheese (20 g).
Mix the eggs (100 g, about 2), 10% cream (100 g), remaining salt (1.5 g), italian herbs (1 g), and granulated dried garlic (0.5 g).
Place the broccoli and pink salmon in a baking dish and mix. Pour over the egg mixture and sprinkle with the maasdam. Bake at 180 °C for about 25 minutes, until the custard is set.
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