Potato and salmon gratin with spinach

AUTHOR
Arlie Wyatt
DIFFICULTY
easy
RATING
3.9 15
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 1 kg waxy potatoes
  • 750 g leaf spinach or
  • 450 g Frozen leaf spinach
  • 4 Lachsfilets (ca. 125 g)
  • 3 TABLESPOONS Lemon juice
  • 2 medium-sized onions
  • 1 Garlic clove
  • 1-2 TABLESPOONS Oil
  • 7-10 Tbsp salt, white pepper
  • 2 (40 g) go. Tbsp. flour
  • 3 tablespoons (15 g each) + some butter
  • 1/8 l milk or whipped cream
  • 100 ml White wine or broth
  • 1 TEASPOON Vegetable broth (instant)
  • 1 pinch Sugar
  • 1 washer Toast

Directions

  1. 1

    Wash the potatoes and cook for about 20 minutes. Then quench, peel and let cool. Clean and wash the spinach. Wash fish, dab dry and sprinkle with lemon juice

  2. 2

    Peel and finely dice the onions and garlic. Fry in hot oil. Add spinach and let it collapse (steam frozen spinach according to package instructions). Season with salt and pepper

  3. 3

    Sauté the flour in 2 tbsp. hot butter. Stir in 1/2 l water, milk, wine and stock. Bring to the boil, simmer a little and season to taste

  4. 4

    Cut the potatoes into slices. Layer with spinach in a greased casserole dish (approx. 30 cm long). Season salmon with salt and pepper and place on top. Pour sauce over it. Crumble the bread. Add 1 tbsp. butter in flakes. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 30 minutes

  5. 5

    It is best to buy salmon only on the day of preparation. Or keep it covered in the refrigerator for max. 1 day. If you take frozen salmon, let it thaw gently in the refrigerator in a covered sieve

Nutrition Facts

KCAL
660 kcal
CARBS
43 g
FATS
35 g
PROTEINS
36 g

Categories & Tags

Main DishesChristmas