Salmon au gratin on tomato spinach

Name: Salmon au gratin on tomato spinach
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg young leaf spinach; 2 medium-sized onions; 1 Garlic clove; 4 medium-sized tomatoes; 2 TABLESPOONS Oil; 1 TEASPOON Cornstarch; 100 g Whipped cream; 7-10 Tbsp salt and pepper; 7-10 Tbsp Nutmeg; 7-10 Tbsp Grease; 600 g Salmon fillet (without skin); 125 g Mozzarella

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg young leaf spinach
2 medium-sized onions
1 Garlic clove
4 medium-sized tomatoes
2 TABLESPOONS Oil
1 TEASPOON Cornstarch
100 g Whipped cream
7-10 Tbsp salt and pepper
7-10 Tbsp Nutmeg
7-10 Tbsp Grease
600 g Salmon fillet (without skin)
125 g Mozzarella

Directions

1
Read out the spinach, wash it. Peel onions and garlic and dice finely. Wash the tomatoes. Cut 2 tomatoes into quarters, remove seeds and dice finely.
2
Heat the oil in a large pot. Sauté onions, garlic and diced tomatoes in it. Add the spinach and cover and let it collapse. Stir starch and cream until smooth. Stir into the spinach, bring to the boil and simmer for about 1 minute.
3
Season to taste with salt, pepper and nutmeg. Spread the spinach in a greased casserole dish.
4
Wash the salmon fillet, dab dry and cut into four pieces. Season with salt and pepper. Place the salmon pieces on the spinach.
5
Cut mozzarella into thin slices. Cut the remaining tomatoes into slices as well. Place the tomatoes and mozzarella alternately on the fish like roof tiles. Season with salt and pepper. Bake in the preheated oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) for 15-20 minutes.
6
Boiled potatoes.
7
Drink tip: cool white wine, e.g. Pinot Grigio.