Salmon with horseradish puree crust

Name: Salmon with horseradish puree crust
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1.2 kg Potatoes; 7-10 Tbsp salt, white pepper, nutmeg; 1.5 kg leaf spinach; 2 Onions; 1 tablespoon (20 g) Flour; 3-4 Tbsp Butter; 1/8 l + 1/4l milk; 125 g Whipped cream; 600 g salmon fillet, 1-2 tablespoons oil; 2-3 TABLESPOONS grated horseradish (glass); 7-10 Tbsp Fat f. d. Form

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1.2 kg Potatoes
7-10 Tbsp salt, white pepper, nutmeg
1.5 kg leaf spinach
2 Onions
1 tablespoon (20 g) Flour
3-4 Tbsp Butter
1/8 l + 1/4l milk
125 g Whipped cream
600 g salmon fillet, 1-2 tablespoons oil
2-3 TABLESPOONS grated horseradish (glass)
7-10 Tbsp Fat f. d. Form

Directions

1
Peel and wash the potatoes and cook in salted water for about 20 minutes. Clean spinach, wash thoroughly. Peel and chop the onions. Knead flour and 1 tablespoon butter, chill
2
Heat 2.1-2 tablespoons of butter. Sauté onions in it. Add spinach dripping wet and let it collapse. Add 1/8 l milk and cream, bring to the boil. Stir in flour butter, simmer for about 3 minutes. Season to taste with salt, pepper and nutmeg
3
Wash the salmon, pat dry and cut into 4 pieces. Heat the oil. Fry the salmon for about 2 minutes on each side. Season with salt and pepper. Drain the potatoes, mash them finely or press them through the potato press. Add 1/4 l milk and 1 tablespoon butter. Season with salt and horseradish
4
Pour the spinach into a greased casserole dish. Place salmon on top. Spray half of the puree onto the salmon stalks with the piping bag. Or spread it with a spoon. Keep the rest of the puree warm
5
Bake the salmon in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C / gas: level 4) for about 15 minutes until golden brown. Arrange everything