Spinach Casserole with Salmon

Ingredients

• 2 lemons
• 250 g Spinach
• Salt
• 2 cloves garlic
• 2 red onions
• 2 tbsp butter
• 2 tbsp spelt whole‑grain flour
• 350 ml vegetable broth
• 100 ml heavy cream
• 150 g grated Gouda
• 1 handful fresh chopped herbs (e.g., dill and parsley)
• 2 Eggs
• black pepper (ground)
• nutmeg
• 600 g salmon fillet

Instructions

1. 1.

   Wash the lemons, dry them, peel thoroughly, and cut out the fillets. Squeeze juice from the remaining flesh.

2. 2.

   Wash and trim the spinach, blanch briefly in salted water, shock in cold water, drain, and roughly chop. Peel the garlic and onions and finely dice both. In hot butter, sauté until translucent, then dust with flour.

3. 3.

   Deglaze with a splash of vegetable broth and add the rest. Simmer for a few minutes over medium heat, remove from the stove, and let cool slightly. Stir in cream, half the cheese, herbs, and eggs. Season with salt, pepper, nutmeg, and lemon juice.

4. 4.

   Wash the salmon, pat dry, and cut into large pieces. Arrange the spinach and lemon fillets in a baking dish, pour over the sauce, and sprinkle with remaining cheese. Bake in a preheated oven at 200 °C (180 °C fan‑forced) for about 40 minutes until golden brown.