The potato salmon slice

Name: The potato salmon slice
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg young spinach; 4 (175 g each) pieces of salmon fillet (without skin); 7-10 Tbsp salt, pepper, nutmeg; 3 Onions; 600 g large mainly waxy potatoes; 2-3 TABLESPOONS grainy mustard; 1 TABLESPOON Fresh cream; 300 g cherry tomatoes; 3 TABLESPOONS Olive oil; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg young spinach
4 (175 g each) pieces of salmon fillet (without skin)
7-10 Tbsp salt, pepper, nutmeg
3 Onions
600 g large mainly waxy potatoes
2-3 TABLESPOONS grainy mustard
1 TABLESPOON Fresh cream
300 g cherry tomatoes
3 TABLESPOONS Olive oil
baking paper

Directions

1
Sort the spinach, wash and drain well. Line a baking tray with baking paper. Rinse fish, pat dry and season with salt and pepper. Place on the baking tray. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see
2
Peel and finely dice the onions. Peel, wash, coarsely grate and squeeze the potatoes. Mix potatoes, approx. 1⁄3 of the onions, mustard and crème fraîche. Spread the potato mixture evenly on the fish.
3
Bake in a hot oven for 20-25 minutes.
4
Meanwhile wash and halve the tomatoes. Heat the oil in a wide saucepan. Braise the tomatoes and the remaining onions briefly. Add the spinach and cover and let it collapse. Season tomato spinach with salt, pepper and nutmeg.
5
Remove the fish from the oven and serve with the vegetables.