Salmon fillet on spinach and potato casserole

Ingredients for 4 servings:

• 600 g salmon fillet(s)
• 500 g spinach, fresh
• 3 m.-sized potatoes
• 200 ml cream
• 2 tbsp crème fraîche
• 1 tbsp mustard
• 3 tbsp butter
• 50 g almond flakes
• 2 m.-sized onion(s)
• 2 cloves garlic
• salt and pepper
• nutmeg
• 1 lemon(s), slices and juice
• Fat for the mold

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

First, boil the potatoes in their jacket potatoes. Drain and let cool. Wash and drain the spinach. Chop it finely. Melt the butter in a pan and lightly brown the almonds. Then add the onions and fry. After a few minutes, add the garlic. Now add the spinach and stir until wilted. Season with salt, pepper, and nutmeg. Pat the salmon fillets dry, drizzle with lemon juice, and lightly salt. Put the butter in a pan and sear the salmon for about 3 minutes on each side. Remove the salmon from the pan and set aside. In the same pan, heat the cream, stir in the crème fraîche and mustard, add a dash of lemon juice, season with salt and pepper, and bring to a gentle boil. Slice the potatoes. Now layer the potatoes and spinach in a greased casserole dish. I usually use four layers. Place the fried salmon on the casserole and pour the sauce over the casserole. Finally, place two lemon slices on each salmon fillet and bake the casserole in a preheated oven at 160 degrees Celsius for about 20 minutes. When serving, first transfer the spinach and potato casserole to the plate and then place the salmon back on top.