Potato and spinach casserole with salmon

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook for about 20 minutes. Peel onion and cut into fine cubes. Sort the spinach, wash and drain. Heat 20 g fat in a pot and fry the onion in it until transparent. Add the spinach, sauté briefly and add 1/4 litre of vegetable stock. Bring spinach to the boil and cook for 2-3 minutes until it has collapsed.

2. 2

   Season with salt, pepper and nutmeg and drain. For the sauce, heat the remaining fat in a saucepan. Sweat flour in it while stirring, and deglaze with stock and cream, except for a tablespoon. Bring to the boil and cook for 3 minutes while stirring. Add lemon zest and half of the lemon juice and season the sauce with salt and pepper. Mix the egg yolks and the rest of the cream. Remove sauce from the heat and alloy with egg yolk. Remove the fish fillet from the skin with a sharp knife, wash and pat dry. Sprinkle with the remaining lemon juice. Sprinkle with salt. Peel the skin off the potatoes.

3. 3

   Remove sauce from the heat and alloy with egg yolk. Remove the fish fillet from the skin with a sharp knife, wash and pat dry. Sprinkle with the remaining lemon juice. Sprinkle with salt. Peel the skin off the potatoes. Cut the potatoes into slices. Grease a gratin dish (25 cm Ø) and lay the potato slices fan-shaped along the edge. Put spinach in the middle of the dish. Cut the fish in half lengthwise and lay it on the spinach. Pour the sauce over the fish and bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for 20-25 minutes. Serve garnished with lemon wheels and dill

4. 4

   Cut the potatoes into slices. Grease a gratin dish (25 cm Ø) and lay the potato slices fan-shaped along the edge. Put spinach in the middle of the dish. Cut the fish in half lengthwise and lay it on the spinach. Pour the sauce over the fish and bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for 20-25 minutes. Serve garnished with lemon wheels and dill