Salmon on leaf spinach

Ingredients for 2 servings:

• 500 g leaf spinach, fresh or frozen
• 2 salmon fillets, 200 – 300 g each, fresh or frozen
• 2 small onions
• ½ garlic bulb(s) (field garlic), alternatively 2 normal garlic cloves
• 300 ml chicken stock
• 200 ml cream, alternatively milk
• 0.33 cup of crème fraîche, approx. 65 g
• 200 g blue cheese
• 2 tbsp butter
• 2 tbsp flour
• salt and pepper
• nutmeg powder

Instructions

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

Remove the stalks from the spinach, wash it, and blanch it in a large pot with about 4 liters of boiling salted water. Then strain it, rinse it with cold water, and let it drain. Remove the skin from the salmon, if necessary. Melt the butter in a pot. Finely chop the onions and garlic and sauté until translucent. Dust with the flour and sweat with a whisk, stirring frequently, but without browning. Deglaze with the stock and cream, bring to a boil, add the crème fraîche, and simmer gently until creamy. Slowly dissolve the blue cheese in the béchamel and season generously with salt, pepper, and nutmeg. Squeeze the spinach dry, chop it up a little if necessary, and spread it in a baking dish. Place the salmon on top and pour the béchamel over it. Bake in the oven at 180°C (convection oven) for 25-30 minutes, depending on the size of the salmon, until golden brown. Serve with boiled potatoes or tagliatelle pasta.