John Myers
Ingredients for 2 servings:
- 2 pollack fillets, 125 to 150 g each
- 1 tbsp oil
- 100 ml broth
- 75 ml white wine
- 75 ml cream
- salt and pepper
- nutmeg
- 300 g spinach
- 2 sprigs of thyme
- 1 slice(s) of toast
- 30 g almond flakes
- 50 g butter
- 1 small onion(s)
Instructions
Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes
Pluck and chop the thyme leaves. Crumble the toast. Fry the almond flakes until golden brown. Let cool. Mix 35g butter, thyme, toast crumbs, and almonds and season with salt, pepper, and nutmeg. Preheat the oven to 200°C (top and bottom heat). Trim the spinach. Dice the onion. Heat oil in a pan and sear the salmon all over. Place the salmon pieces in a baking dish. Spread the almond mixture on top and press down lightly. Pour in the stock and wine. Bake in the hot oven for about 10 minutes. Heat the remaining butter. Sauté the diced onion. Add the spinach and let it wilt. Stir in the cream and simmer for about eight minutes. Season with salt, pepper, and nutmeg. Serve the spinach and salmon fillet on plates. Parsley potatoes are delicious.
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