Fine salmon-potato casserole

Name: Fine salmon-potato casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g Potatoes; 7-10 Tbsp Salt; 1 Onion; 250 g Spinach; 30 g Butter or margarine; 30 g Flour; 350 ml Vegetable broth (instant); 100 g Whipped cream; 50 ml dry white wine; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 600 g Salmon fillet (without skin); 2 TABLESPOONS Lemon juice; 7-10 Tbsp Grease; 7-10 Tbsp Lemon wedges and dill

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g Potatoes
7-10 Tbsp Salt
1 Onion
250 g Spinach
30 g Butter or margarine
30 g Flour
350 ml Vegetable broth (instant)
100 g Whipped cream
50 ml dry white wine
7-10 Tbsp Pepper
7-10 Tbsp Sugar
600 g Salmon fillet (without skin)
2 TABLESPOONS Lemon juice
7-10 Tbsp Grease
7-10 Tbsp Lemon wedges and dill

Directions

1
Wash potatoes thoroughly and cook in boiling salted water for about 20 minutes. Drain potatoes, rinse and peel. Meanwhile peel onion and dice very finely. Clean and wash the spinach and let it collapse in boiling salted water. Drain spinach well on a sieve. Melt the fat in a pot, sauté the onion in it and dust with flour, sweat it on and gradually deglaze with stock and cream. Bring sauce to the boil, add wine and season with salt, pepper and sugar.
2
Cut cooled potatoes into slices. Wash fish thoroughly, dab dry with kitchen paper, cut into 4 slices. Sprinkle with lemon juice. Season fish with salt and pepper. Fill potatoes and spinach into a greased ovenproof dish, place slices of fish on top and pour the sauce over. Bake the casserole in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes. Serve the casserole to taste with lemon wedges and dill