Salmon Florentine style in tomato cream

Name: Salmon Florentine style in tomato cream
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 150 ml Milk; 7-10 Tbsp Salt; 150 g Polenta (corn semolina); 7-10 Tbsp a little + 2 tablespoons olive oil; 1 Onion; 1 Garlic clove; 450 g Frozen leaf spinach; 300 g cherry tomatoes; 100 g Double cream cheese; 7-10 Tbsp Pepper; 750 g salmon fillet or 4 frozen salmon fillets (without skin); 2 TABLESPOONS Butter; 50 g Whipped cream; 2 TABLESPOONS Balsamic vinegar

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

150 ml Milk
7-10 Tbsp Salt
150 g Polenta (corn semolina)
7-10 Tbsp a little + 2 tablespoons olive oil
1 Onion
1 Garlic clove
450 g Frozen leaf spinach
300 g cherry tomatoes
100 g Double cream cheese
7-10 Tbsp Pepper
750 g salmon fillet or 4 frozen salmon fillets (without skin)
2 TABLESPOONS Butter
50 g Whipped cream
2 TABLESPOONS Balsamic vinegar

Directions

1
For the polenta, boil 450 ml of water, milk and 1⁄2 TL salt in a pot. Add polenta slowly while stirring and bring to the boil. Let it swell for 6-8 minutes at low heat while stirring continuously.
2
Immediately spread on an oiled baking tray approx. 1 1⁄2 cm thick to form a rectangle (approx. 15 x 20 cm). Let it cool down.
3
Peel and finely dice the onion and garlic. Heat 1 tablespoon of oil in a saucepan. Sauté onion and garlic in it. Add the frozen spinach and about 100 ml water. Cover and let thaw at medium heat, stirring.
4
Wash and halve the tomatoes. Add cream cheese and half the tomatoes to the spinach, bring to the boil and simmer for 1-2 minutes. Season to taste with salt and pepper.
5
Wash salmon fillet, dab dry (defrost frozen fillets) and cut into 4 pieces. Season salmon with salt and pepper and place in a large casserole dish. Spread spinach mixture on top.
6
Mix the remaining tomatoes, 1 tablespoon of oil and a little salt and pepper. Arrange the tomatoes around the fish. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for 15-20 minutes.
7
Cut polenta into 4 pieces (see fig. 2). Heat butter in a large coated pan. Fry the polenta in it until golden brown on each side. Keep briefly warm. Pour the tomatoes into a pot together with the resulting roast stock.
8
Add cream and bring to the boil briefly. Season to taste with balsamic vinegar, salt and pepper. Serve everything.