Salmon filet in cream sauce with gnocchi and spinach

Name: Salmon filet in cream sauce with gnocchi and spinach
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g floury potatoes; 1 kg Spinach; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp grated nutmeg; 60 g Semolina; 40 g Cornstarch; 3 Egg yolk (size M); 400 g Salmon fillet; 2 TEASPOONS Lemon juice; 3 TABLESPOONS Oil; 2 medium-sized onions; 1 Garlic clove; 30 g Butter or margarine; 30 g Flour; 1/2 TEASPOON Tomato paste; 400 ml Vegetable broth (instant); 200 g Whipped cream; 5 TABLESPOONS White wine; 1 pinch Sugar; 7-10 Tbsp Chervil

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g floury potatoes
1 kg Spinach
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp grated nutmeg
60 g Semolina
40 g Cornstarch
3 Egg yolk (size M)
400 g Salmon fillet
2 TEASPOONS Lemon juice
3 TABLESPOONS Oil
2 medium-sized onions
1 Garlic clove
30 g Butter or margarine
30 g Flour
1/2 TEASPOON Tomato paste
400 ml Vegetable broth (instant)
200 g Whipped cream
5 TABLESPOONS White wine
1 pinch Sugar
7-10 Tbsp Chervil

Directions

1
Wash the potatoes and cook in boiling water for about 25 minutes. In the meantime, clean and wash the spinach and let it drain well in a sieve. Drain the potatoes, quench, peel and press through a fine potato press. Season potatoes with salt, pepper and nutmeg. Stir semolina with a mixing spoon into the hot potatoes. Let the potato mixture cool down a little. Add starch and egg yolks, stir in and let cool completely.
2
Meanwhile wash the fish, dab dry, sprinkle with lemon juice, season with salt and pepper. Form potato dough into rolls on a floured work surface. Cut rolls into pieces. Form about 40 small oval dumplings and press them lightly with a fork. Put the dumplings in large portions of boiling salted water and let them simmer for 6-8 minutes at low heat (must not boil). Remove the gnocchi with a skimmer, drain well and keep warm. Heat 1 tablespoon of oil in a frying pan, fry the salmon in it while turning, remove. Peel and finely dice the onions. Peel garlic and chop very finely. Heat 2 tablespoons of oil in a large casserole, fry half of the onions in it until transparent. Add the garlic and fry briefly. Add spinach and let it collapse for a short time. Season to taste with salt, pepper and nutmeg. Melt the fat in a small pot, fry the onions until translucent, dust with flour and sauté.
3
Peel garlic and chop very finely. Heat 2 tablespoons of oil in a large casserole, fry half of the onions in it until transparent. Add the garlic and fry briefly. Add spinach and let it collapse for a short time. Season to taste with salt, pepper and nutmeg. Melt the fat in a small pot, fry the onions until translucent, dust with flour and sauté. Stir in tomato paste, gradually add stock and cream, stirring constantly. Bring to the boil and simmer for about 1 minute. Stir in wine. Season to taste with salt, pepper and sugar. Carefully fold in salmon. Mix gnocchi and sauce. Arrange on a plate with spinach. Garnish with chervil
4
Bring to the boil and simmer for about 1 minute. Stir in wine. Season to taste with salt, pepper and sugar. Carefully fold in salmon. Mix gnocchi and sauce. Arrange on a plate with spinach. Garnish with chervil