Potato gratin, salmon, spinach

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Potato gratin, salmon, spinach

Potato gratin, salmon, spinach





Ingredients
Number of people
-
4
+

4 pieces of salmon of your choice.

10 portions of spinach in branches. (frozen)

100 g tomato (frozen).

250 g mushroom

1 bunch of onion

500 g of granulated potatoes

2.5 dl milk

2 dl of light cream

4 tablespoons grated cheese

3.5 tablespoons of butter

2.5 dl fish broth (1 cube dissolved in 2.5 dl very hot water)

3 tablespoons of flour

1 teaspoon oregano

1/2 teaspoon basil

Pepper

Salt




Preparation 
TOTAL TIME: 55 MIN
Preparation: 10 min
Cooking time: 45 min
Step 1
Preparation:
Step 2
- Let the spinach thaw completely. Squeeze them well to remove all the water.
Step 3
- Mix the light cream with the oregano and basil. Season with salt and pepper.
Step 4
- Cut the larger mushrooms in half.
Step 5
- Cut the young onions into 3 cm pieces.
Step 6
- Peel the shot.
Step 7
Cooking:
Step 8
1. Cook the shot in lightly salted boiling water for 25 minutes. Drain and let cool. Cut them in half.
Step 9
2. Butter a large baking dish with 1/2 tablespoon of butter and divide the pressed spinach, mushrooms, young onions and half shot into it.
Step 10
Drizzle with slightly spicy cream. Slide the vegetable dish into the preheated oven at 190°C for 25 minutes.
Step 11
3. in the meantime, prepare the sauce: melt 3 tablespoons of butter in a saucepan and add the flour, mixing well. Pour in the milk and fish stock. Bring to a boil and stir constantly until a sauce is bound. Season with salt and pepper and add the diced frozen tomatoes to the sauce.
Step 12
4. Remove the dish from the oven. Place the salmon portions on the grilled vegetables and cover with the sauce.
Step 13
5. Sprinkle the grated cheese on the dish and bake again in the oven at 175°C for +/- 25 minutes (depending on the thickness of the salmon).
Step 14
serve immediately and possibly with a baguette.
I add my grain of salt


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