Salmon Spinach Gratin

Ingredients

• 500 g waxy potatoes
• Salt
• 1 tbsp butter
• 400 g spinach
• 2 Garlic cloves
• 2 red onions
• 2 tbsp spelt whole‑grain flour
• 2 tbsp lemon juice
• 350 ml vegetable broth (or white wine)
• 20 g Parmesan cheese (1 piece)
• 150 g cream cheese
• 2 tbsp crème fraîche
• black pepper
• nutmeg
• 600 g salmon fillet

Instructions

1. 1.

   Wash the potatoes and boil them for 20 minutes in salted water. Then peel and cut into bite‑size pieces.

2. 2.

   Meanwhile, grease a baking dish with 1 tsp butter. Wash and trim the spinach, blanch it for 1 minute in boiling salted water, shock in cold water, drain, pat dry and chop.

3. 3.

   Peel the garlic and onions. Chop the garlic, slice the onions into rings. Heat the remaining butter in a pan. Sauté the garlic and onions until translucent. Dust with flour, add lemon juice and broth, and simmer for 5 minutes.

4. 4.

   Grate the parmesan. Remove the garlic‑onion mixture from heat. Stir in the parmesan, cream cheese and crème fraîche. Season with salt, pepper and nutmeg.

5. 5.

   Wash the salmon, pat dry, cube it, then combine with the potatoes and spinach in the dish and pour the sauce over everything. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 25 minutes.