Potato and salmon casserole

Ingredients for 4 servings:

• 500 g potatoes, mainly waxy
• 150 g leaf spinach
• salt water
• 2 garlic cloves
• 2 onions, red
• 2 tbsp butter
• 2 tbsp flour
• 200 ml white wine
• 400 ml instant broth
• 200 g cream cheese
• 5 tbsp Parmesan, grated
• 2 tbsp crème fraîche
• 750 g salmon fillet(s) without skin
• 1 lemon(s)
• salt and pepper
• nutmeg
• brown sugar
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Boil the potatoes in their jacket potatoes for about 20 minutes until not fully cooked. Allow to cool slightly, peel, and then quarter or cut into pieces. Preheat the oven to 200°C (top/bottom heat, fan oven: 180°C). Grease a baking dish. While the potatoes are cooking, blanch the spinach in salted water, refresh, drain, and finely chop. Dice the garlic and slice the onions. Sauté both in butter until translucent. Dust with flour, pour in the wine and stock. Simmer for a few minutes, then remove from the heat. Stir in the cream cheese, Parmesan, and crème fraîche. Season generously with salt, pepper, nutmeg, lemon juice, and brown sugar. Rinse the salmon fillets, pat dry, and dice. Mix with the potatoes and spinach and pour into the dish. Pour the sauce over the top and bake for about 25 minutes until golden brown.