Salmon casserole with leaf spinach

Name: Salmon casserole with leaf spinach
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 7-10 Tbsp 750 g-1 kg potatoes; 1 medium onion; 500 g fresh or 300 g frozen leaf spinach; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 30 g butter/margarine; 2 tablespoons (30 g) Flour; 100 g Whipped cream; 2 TEASPOONS Vegetable broth (instant); 5 TABLESPOONS White wine; 7-10 Tbsp Sugar; 500 g Salmon fillet (without skin); 2 TABLESPOONS Lemon juice; 7-10 Tbsp Grease

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

7-10 Tbsp 750 g-1 kg potatoes
1 medium onion
500 g fresh or 300 g frozen leaf spinach
7-10 Tbsp Salt
7-10 Tbsp white pepper
30 g butter/margarine
2 tablespoons (30 g) Flour
100 g Whipped cream
2 TEASPOONS Vegetable broth (instant)
5 TABLESPOONS White wine
7-10 Tbsp Sugar
500 g Salmon fillet (without skin)
2 TABLESPOONS Lemon juice
7-10 Tbsp Grease

Directions

1
Wash the potatoes and cook for about 20 minutes. Quench, peel and cut into slices. Peel and finely chop the onion. Sort spinach, wash and blanch briefly in boiling salted water. Drain (defrost frozen spinach). Seasoning
2
Heat the fat. Sauté the onion in it. Dust with flour and sweat. Deglaze with 350 ml water while stirring. Stir in cream and stock. Add wine if necessary. Simmer briefly. Season to taste with salt, pepper and sugar
3
Salmon wash, dab. Cut into pieces. Sprinkle with lemon and season. Place in a greased casserole dish with potatoes and spinach. Pour sauce over it. Bake in a hot oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for 25-30 minutes