Salmon with Bread Crust

Ingredients

• 300 g spinach leaves
• 2 slices white bread
• 2 shallots
• 1 EL Butter
• 1 egg yolk
• 2 EL chives
• 300 g cherry tomatoes
• Salt
• Pepper
• 400 g Salmon fillet
• 50 ml dry white wine
• 4 EL Olive oil
• 200 ml heavy cream
• nutmeg

Instructions

1. 1.

   Wash the spinach, discard stems and let it wilt in lightly boiling salted water. Drain, rinse, and pat dry. For the crust, remove crumbs from the bread and grate finely. Peel and dice the shallots finely. Mix breadcrumbs, half of the shallot, butter, and egg yolk.

2. 2.

   Wash the tomatoes, clean them, and halve. Chop 100 g of the tomatoes small and stir into the breadcrumb mixture with chives. Season with salt and pepper.

3. 3.

   Season the salmon fillet with salt and pepper, split it into two portions, and place in a greased baking dish.

4. 4.

   Evenly spread the breadcrumb mixture over the fish, pour in the white wine, and bake at 220 °C for 10–15 minutes.

5. 5.

   Sauté the remaining shallot cubes in hot olive oil, add the spinach and the remaining halved tomatoes, briefly sauté, season with salt, pepper, and nutmeg, and simmer about 5 minutes. Plate the spinach with cherry tomatoes and salmon.

6. 6.

   Serve with boiled potatoes.