Salmon gratin with spinach and cream

Ingredients for 1 servings:

• 100 g leaf spinach
• 10 g butter
• 10 g flour
• 150 ml milk
• 150 ml cream
• 1 tsp tomato paste
• 1 garlic clove(s)
• salt and pepper
• 150 g salmon fillet(s)

Instructions

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

Preheat the oven to 180°C (fan oven). Remove the stalks from the leaf spinach; if using baby spinach, the tender stalks can be used. Wash the fresh spinach thoroughly and then spin it dry. To make the roux, melt the butter in a saucepan, dust with the flour, and sauté gently over low heat, stirring constantly. Stir in the milk, cream, and tomato paste. Halve the garlic clove, add it, and simmer for about 4 minutes. Then remove the garlic clove and season generously with salt and pepper. Add the spinach and let it wilt for three minutes. Wash the frozen salmon fillet, pat dry, and place it in a baking dish. Pour the spinach sauce over the salmon. Bake in the preheated oven on the middle rack for about 20-30 minutes. Serve with potatoes or tagliatelle.