Salmon Trout with Spinach and Potatoes

Ingredients

• 700 g waxy potatoes
• 4 tbsp olive oil
• Salt
• pepper (ground)
• 800 g fresh spinach
• 1 Shallot
• 1 Garlic clove
• 1 stalk Celery
• 4 salmon trout fillets
• 2 tbsp lemon juice
• nutmeg
• 2 juniper berries
• 2 tbsp butter
• 10 ml juniper schnapps
• 150 ml heavy cream (at least 30% fat content)
• a pinch sugar

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat. Peel the potatoes and cut them lengthwise in half. Brush a baking sheet with 1 tbsp olive oil, place the potatoes on it, brush with more oil, salt and pepper. Bake in the preheated oven for 25-30 minutes. Drain the spinach, rinse, dry and roughly chop. Peel and finely mince the shallot and garlic. Clean, rinse and slice the celery into 1 cm thick rounds.

2. 2.

   Brush the salmon trout fillets with lemon juice. Sauté the shallots and garlic in 1 tbsp olive oil until translucent, add the spinach and cook together, season with salt, pepper and nutmeg. Crush the juniper berries. Pat the salmon trout fillets dry, season with salt and pepper. In a pan melt the butter, add the crushed juniper berries and let them brown slightly. Place the salmon trout fillets in the hot butter and sear both sides until golden.

3. 3.

   Remove the juniper from the pan. Add the celery slices and cook briefly, deglaze with juniper schnapps, then loosen the browned bits with heavy cream and season with salt, pepper, sugar and lemon juice. Plate together with the spinach and potatoes in warmed bowls and serve.