Herbed Lamb Salmon in Port Wine Sauce with Spinach and Potato Gratin

For the lamb first mix the ingredients for the marinade and soak the lamb salmon in it for a few hours before roasting.

Then fry the meat on both sides in clarified butter or something similar.

For the herb crust, mix all the ingredients together, smooth out on a plate and chill.

Place the cold herb butter plates on the meat and cook in the oven at 150 ° C for 20 minutes.

Before removing, open the oven door and let the meat rest briefly with the oven switched off.

Clean the spinach well, remove the large stalks and pull apart a little.

Peel and chop the onion and garlic. Fry the onion and garlic in olive oil, then add the spinach and sweat until it has collapsed. Finally, season with pepper, salt and nutmeg.

For the potato gratin, peel the potatoes and grate them into fine slices.

Grease the baking dish with a little butter and rub a clove of garlic in it. Put the potatoes and half of the cheese in the baking dish and mix everything together.

Then mix the milk with the 250 ml cream and season the mixture with salt, pepper, nutmeg and the other clove of garlic. Spread everything over the potatoes and put in the oven at 200 ° C for 55 minutes.

Then pour the eggs with the 6 tablespoons of cream over the pre-baked potatoes and sprinkle with the remaining cheese and the flakes of butter and bake the whole thing again for 30 minutes at 200 ° C.

For the port wine sauce, sweat the sugar with the tomato paste. Peel the shallots, dice finely, add and toss them briefly.

Then add the port wine and the bay leaf and let everything boil down for about 5-10 minutes.

Now take the shallots out of the sauce and set aside. Now pour in the red wine and let it boil down again for about 5-10 minutes. Then add the stock, simmer again a little and season with salt and pepper. Finally, remove the bay leaf and add the shallots again.