Casserole of Potatoes, Spinach and Fish Fillet with Lime – Hollandaise

5 from 4 votes
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 180 kcal


  • 400 g Jacket potatoes
  • 400 g Salmon trout fillet, ready to cook
  • 3 piece Fresh lime, juice and zest
  • 150 ml Fish stock
  • 3 piece Egg yolks, fresh
  • 80 g Liquid butter
  • Fleur de Sel sea salt
  • Ground white pepper
  • 250 g Baby spinach leaves, washed and dried
  • 1 tsp Shallot cubes
  • Freshly grated nutmeg
  • 1 pinch Sugar
  • 1 tsp Finely chopped basil
  • 1 tablespoon Port white


  • Peel the potatoes and cut into thin slices. Cover a butter-coated tin with it. Season with salt and pepper. Spread the spinach leaves on top. Scatter the shallot cubes on top. Season with nutmeg and a little salt. Pre-bake in the oven at 250 degrees for 5 minutes.
  • In the meantime, reduce the lime juice with the zest, port wine and fish stock by half. Beat the egg yolks over a water bath until creamy. Mix in the cooled reduction. Top with 75 g butter. Season with basil, sugar, salt and pepper.
  • Place the fish fillet (of your choice) on the spinach. Pour the seasoning and the hollandaise on top. Bake in the oven at 160 degrees for about 6-8 minutes.


Serving: 100gCalories: 180kcalCarbohydrates: 13.2gProtein: 1.6gFat: 12.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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