Skrei on creamed spinach with potato and herb dumplings

Name: Skrei on creamed spinach with potato and herb dumplings
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g Potatoes; 7-10 Tbsp Salt; 25 g Parmesan cheese; 40 g Farmer's ham, in thin slices; 40 g Toast; 100 ml Milk; 6 TABLESPOONS Butter; 7-10 Tbsp grated nutmeg; 1 Onion; 1 TABLESPOON Oil; 450 g deep-frozen leaf spinach; 200 g Whipped cream; 1 kg Skreifilet (alternatively cod); 7-10 Tbsp Pepper; 1/2 bunch Parsley; 1 egg (size M); 200 g Arctic sea shrimps

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g Potatoes
7-10 Tbsp Salt
25 g Parmesan cheese
40 g Farmer's ham, in thin slices
40 g Toast
100 ml Milk
6 TABLESPOONS Butter
7-10 Tbsp grated nutmeg
1 Onion
1 TABLESPOON Oil
450 g deep-frozen leaf spinach
200 g Whipped cream
1 kg Skreifilet (alternatively cod)
7-10 Tbsp Pepper
1/2 bunch Parsley
1 egg (size M)
200 g Arctic sea shrimps

Directions

1
Peel, wash and cut the potatoes into pieces. Cook in boiling salted water for about 20 minutes. Grate parmesan finely. Cut ham finely. Crumble bread finely in the universal chopper. Add bread and ham, mix everything briefly.
2
Drain the potatoes and let them evaporate briefly. Add milk and 1 tablespoon butter, mash everything. Season to taste with salt and nutmeg, let cool off. Peel and finely dice onion. Heat oil in a pot, fry onions in it.
3
Add the spinach, add the cream. Cover and cook over a mild heat for about 20 minutes.
4
Melt 2 tablespoons of butter. Wash the fish, dab dry and cut into about 8 pieces. Season with salt and pepper and place in an ovenproof dish or on a baking tray. Spread the crumbs on the fish, drizzle with butter.
5
Cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 15 minutes.
6
Wash the parsley, shake dry. Pluck off leaves and chop finely, except for something to garnish. Mix with egg into the potato mixture. Cut off dumplings with a tablespoon. Bake in the remaining butter until golden brown.
7
Drain on kitchen paper. Mix the prawns with the spinach, bring to the boil again and season with salt and pepper. Arrange fish with spinach and potato dumplings, garnish with parsley.