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🍽️ Creamy Salmon Gratin with Spinach

698 kcal · 30 min · 4 servings

Ingredients

• 500 g mostly waxy potatoes
• 1 handful spinach
• salt
• 2 garlic cloves
• 2 red onions
• 2 tbsp butter
• 2 tbsp flour
• 100 ml dry white wine
• 400 ml vegetable broth
• 150 g cream cheese
• 4 tbsp grated parmesan
• 2 tbsp crème fraîche
• pepper (from the mill)
• nutmeg
• lemon juice
• 600 g salmon fillet
• butter (for the dish)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Steam the potatoes for about 20 minutes until they are almost, but not yet completely, soft.
3. 3. Peel the potatoes and let them cool down briefly.
4. 4. Cut the potatoes into quarters or bite-sized pieces, depending on their size.
5. 5. Preheat the oven to 180 degrees Celsius fan-assisted.
6. 6. Grease a baking dish with butter.
7. 7. Wash the spinach and remove any tough stems.
8. 8. Blanch the spinach briefly in boiling salted water.
9. 9. Shock the spinach immediately with cold water to preserve its color.
10. 10. Let the spinach drain well.
11. 11. Chop the spinach roughly.
12. 12. Peel the garlic cloves and the onion.
13. 13. Finely chop the garlic.
14. 14. Slice the onion into thin rings.
15. 15. Sauté the garlic and onion rings briefly in hot butter.
16. 16. Dust the onions with flour.
17. 17. Deglaze the pan with wine.
18. 18. Add the vegetable broth.
19. 19. Let the sauce simmer for a few minutes.
20. 20. Remove the pan from the heat.
21. 21. Stir in cream cheese, Parmesan, and crème fraîche into the sauce.
22. 22. Season the sauce with salt, pepper, nutmeg, and lemon juice.
23. 23. Wash the salmon and pat it dry.
24. 24. Cut the salmon into cubes.
25. 25. Gently mix the salmon with the potatoes and spinach.
26. 26. Fill the mixture into the prepared baking dish.

Nutrition per serving

• kcal: 698
• Protein: 42 g · Fett/Fat: 44 g · Carbs: 29 g