Lübeck salmon on spinach

Ingredients for 4 servings:

• 250 g salmon fillet(s)
• 200 g shrimp(s)
• 1 lemon(s), juice
• 75 g herb butter
• 2 large onions
• 2 large garlic cloves
• 250 g leaf spinach, frozen
• 400 ml cream
• 250 ml vegetable stock
• 1 bunch of parsley
• 1 bunch of chives
• e.g. chili pepper(s)
• 3 tbsp, heaped mushroom powder (shiitake powder), alternatively roux
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Quick food for gourmets

Pour lemon juice over the salmon fillet and shrimp and let rest for 15 minutes. Dice the onions and garlic cloves, and finely chop the parsley, chives, and chili pepper. Cut the salmon into cubes (approx. 2 cm) and fry them with the shrimp in herb butter. Let them brown slightly, then keep everything warm in a covered container in the oven. Sauté the onions and garlic until browned. Add the cream, broth, spinach leaves, parsley, chives, chili pepper, and pepper and simmer for 15-20 minutes. Thicken slightly with shiitake powder or a roux. Finally, season with salt to taste. Serve with noodles or rice. Leave a well in the center of the plate for the side dish. Pour the spinach and cream mixture into the well and finish with the salmon and shrimp.