Salmon with almond crust and spinach

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Roast the almonds in a pan without fat until golden brown. Take them out and let them cool down. Wash thyme, shake dry and pluck. Grind the toast finely. Knead 75 g butter, almonds, thyme and toast.

2. 2

   Season with salt and pepper.

3. 3

   Clean, wash and drain the spinach well. Peel, wash and halve the potatoes, cover and cook in salted water for about 20 minutes.

4. 4

   Wash the salmon, dab dry and cut into 4 pieces. Season with salt and pepper. Heat the oil in a frying pan. Fry the salmon for 1-2 minutes on each side. Take out. Put 1 piece in a small or all pieces in a large gratin dish.

5. 5

   Spread almond crust on it, press it on. Dissolve stock in 200 ml hot water. Pour into the moulds with the wine. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for about 10 minutes.

6. 6

   Peel and finely chop the onion. Heat 1 tsp. butter. Sauté onion in it. Add spinach and cream, bring to the boil. Season with salt, pepper and nutmeg and simmer covered for 3-5 minutes.

7. 7

   Wash parsley, shake dry and chop finely. Drain potatoes and mix with parsley. Arrange everything. Drink tip: a dry white wine, e.g. full-bodied Chardonnay.

Nutrition Facts

KCAL
830 kcal

CARBS
32 g

FATS
55 g

PROTEINS
41 g