John Myers
Salmon Fillet in Spinach Cream
The perfect salmon fillet in spinach cream recipe with a picture and simple step-by-step instructions.
- 250 g Salmon fillet
- 100 g Frozen leaf spinach can be portioned
- 1 a cup Cream
- 1 toe Garlic
- 1 St. Shallot
- 2 tbsp Soft butter
- 1 tbsp Olive oil
- 1 tbsp Mustard
- Salt
- Pepper
- Possibly Parmesan
- Finely dice the garlic and shallot. Put the olive oil in a pan that is not too hot and add the garlic and shallot cubes as well as the frozen leaf spinach and sweat.
- When the spinach is completely thawed, add a piece of butter and let it froth. Add the mustard and then pour the cream into the mug. Bring to the boil briefly and season with salt and pepper.
- Grease a casserole dish with butter and add the defrosted or fresh salmon fillet pieces. Season the salmon with salt (possibly also fish seasoning) and then pour the hot spinach cream over it. (The pieces of salmon should be completely covered). If you want, you can rub some fresh Parmesan on top.
- Cook the salmon in a preheated oven at 175 ° C top / bottom heat for 25 minutes.
- Rice goes very well with it as a side dish. I like to make basmati rice and always like to add a 1/2 teaspoon of vegetable stock (powder) and a little turmeric to the cooking water in addition to a little salt.
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