Salmon gratin on leaf spinach and Gorgonzola

Ingredients for 4 servings:

• 500 g salmon (wild)
• 250 ml Cremefine, 5%
• 250 ml milk, 0.5%
• 125 ml white wine
• 350 g leaf spinach, frozen
• some water
• 1 tbsp tomato paste
• 100 g Gorgonzola, light
• 100g mozzarella
• 2 cloves garlic
• 1 shallot(s)
• 1 dashes soy sauce
• salt and pepper
• n. B. Nutmeg
• 2 cubes of soup seasoning
• 1 tbsp flour
• 1 tbsp sugar
• n. B. herbs, e.g. dill or parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Sauté half a shallot and two garlic cloves in 1/2 tablespoon of oil, then pour in a little Cremefine. Add the spinach leaves and let it thaw, then season with nutmeg. Add the Gorgonzola and braise briefly. Then transfer everything to a casserole dish. Wash the salmon and pat dry, add a little salt, and place it on the spinach leaves. Sauté the remaining shallot in 1/2 tablespoon of oil, dust with flour, pour in the white wine, and let it reduce. Mix together the remaining Cremefine and milk, add the stock cubes and tomato paste. Add a splash of soy sauce and a little water, season with salt, and add 1 tablespoon of sugar. Stir in the herbs and pour everything over the salmon. Then scatter the mozzarella over the top and place in the oven at 180°C for 25 minutes. Serve with potato dumplings, potatoes, and a large bowl of salad.