Potato Salmon Gratin

Name: Potato Salmon Gratin
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 6
Ingredients: 1 kg Frozen spinach; 75 g Butter; 2 TABLESPOONS Butter; 75 g Flour; 1 litre Milk; 7-10 Tbsp Sea salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 200 g Herbal cream fraîche; 800 g Salmon fillet (without skin); 500 g Potatoes; 2 Garlic cloves; 5 Stem/s Thyme; 7-10 Tbsp Aluminium foil

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

A Sunday dinner for the whole family - with the potential to become your new favourite casserole! Who can resist salmon, spinach, potatoes and a creamy herb béchamel?

COOK TIME
90 mins

TOTAL TIME
150 mins

Ingredients

Servings: 6

1 kg Frozen spinach
75 g Butter
2 TABLESPOONS Butter
75 g Flour
1 litre Milk
7-10 Tbsp Sea salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
200 g Herbal cream fraîche
800 g Salmon fillet (without skin)
500 g Potatoes
2 Garlic cloves
5 Stem/s Thyme
7-10 Tbsp Aluminium foil

Directions

1
Defrost the spinach in a sieve. For the herb béchamel, meanwhile melt 75 g butter in a large pot. Stir in the flour and sweat. Gradually stir in the milk. Simmer for about 2 minutes while stirring. Season with salt, pepper and nutmeg. Stir in crème fraîche.
2
Squeeze out the thawed spinach and place in an ovenproof dish (approx. 30 cm Ø). Rinse salmon, dab dry and cut into approx. 3 cm wide slices. Place them side by side on the spinach. Pour over the béchamel.
3
Wash the potatoes thoroughly and slice them into 2 mm thin slices. Place them in scales on the salmon. Season with salt.
4
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). For the Mediterranean butter, peel garlic and chop finely. Wash the thyme and dab dry. Heat 2 tablespoons of butter in a small pot. Fry the garlic and thyme lightly for about 2 minutes. Brush the potato slices with the flavoured butter.
5
Bake the casserole in a hot oven for about 45 minutes until golden brown, covering with aluminium foil after 25 minutes if necessary.