Potato and spinach roll with salmon skewer and lemon sauce

Name: Potato and spinach roll with salmon skewer and lemon sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg floury potatoes; 7-10 Tbsp Salt; 1 kg Spinach; 2 Onions; 2 Garlic cloves; 2 TABLESPOONS Olive oil; 7-10 Tbsp black pepper; 7-10 Tbsp grated nutmeg; 600 g Salmon fillet; 4-5 Tbsp Lemon juice; 4 Egg yolk (size M); 175 g Flour; 20 g Butter or margarine; 400 ml Vegetable broth (instant); 100 g Whipped cream; 1 pinch Sugar; 4 TABLESPOONS Oil; 7-10 Tbsp Flour; 7-10 Tbsp Lemon slice and dill flags; 4 Kebabs

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg floury potatoes
7-10 Tbsp Salt
1 kg Spinach
2 Onions
2 Garlic cloves
2 TABLESPOONS Olive oil
7-10 Tbsp black pepper
7-10 Tbsp grated nutmeg
600 g Salmon fillet
4-5 Tbsp Lemon juice
4 Egg yolk (size M)
175 g Flour
20 g Butter or margarine
400 ml Vegetable broth (instant)
100 g Whipped cream
1 pinch Sugar
4 TABLESPOONS Oil
7-10 Tbsp Flour
7-10 Tbsp Lemon slice and dill flags
4 Kebabs

Directions

1
Peel and wash the potatoes, boil them in salted water and cook for about 25 minutes at medium heat. Drain the potatoes and immediately press them through a potato press into a wide mixing bowl. Let cool down for about 2 1/2 hours. In the meantime clean and wash the spinach and drain well. Peel onions and garlic and chop finely. Heat olive oil in a large pot, fry 2/3 of the onions and garlic in it while turning. Add the spinach, cover and let it collapse.
2
Season to taste with salt, pepper and nutmeg, drain well in a sieve. Meanwhile, wash the fish, dab dry and dice. Sprinkle with 2 tablespoons of lemon juice. Put them on four skewers. Squeeze the spinach well, chop coarsely. Knead the potatoes, 3 egg yolks, 150 g flour, salt and nutmeg with the dough hooks of the hand mixer, then knead briefly with your hands (it sticks a bit). Roll out to a rectangle (30x35 cm) on a well floured work surface. Spread the spinach evenly over it. Roll up from the long side and cut into 12 slices with a sharp knife. Heat the fat in a pot and fry the rest of the onion in it until transparent. Dust with 25 g flour, sauté, deglaze with stock and cream while stirring constantly, bring to the boil. Season to taste with salt, pepper, sugar and 2-3 tablespoons lemon juice. Remove from the heat, whisk 1 egg yolk and stir into the hot sauce. Keep warm.
3
Roll up from the long side and cut into 12 slices with a sharp knife. Heat the fat in a pot and fry the rest of the onion in it until transparent. Dust with 25 g flour, sauté, deglaze with stock and cream while stirring constantly, bring to the boil. Season to taste with salt, pepper, sugar and 2-3 tablespoons lemon juice. Remove from the heat, whisk 1 egg yolk and stir into the hot sauce. Keep warm. Heat 1 tablespoon of oil in a large coated frying pan, fry 6 potato slices in it on each side for about 2 minutes at medium heat. Keep warm. Heat 1 tablespoon of oil and fry the remaining potato slices in the same way. Heat 2 tablespoons of oil in a frying pan, add fish skewers and fry for approx. 1 minute on each side (4 minutes in total). Season with salt and pepper. Arrange skewers, potato slices and some sauce on a plate. Garnish with lemon slices and dill flags. Add the rest of the sauce extra
4
Keep warm. Heat 1 tablespoon of oil and fry the remaining potato slices in the same way. Heat 2 tablespoons of oil in a frying pan, add fish skewers and fry for approx. 1 minute on each side (4 minutes in total). Season with salt and pepper. Arrange skewers, potato slices and some sauce on a plate. Garnish with lemon slices and dill flags. Add the rest of the sauce extra
5
waiting time approx. 2 1/2 hours