Salmon trout on a bed of potatoes

Ingredients for 2 servings:

• 500 g potatoes, mostly waxy
• 300 g leaf spinach
• Salt
• 2 garlic cloves
• 1 salmon trout(s), gutted, ready to cook
• 25 g butter flakes

Instructions

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

The potato bed requires the longest preparation. To do this, pre-cook the potatoes with their skins on. Meanwhile, wash the leaf spinach, roughly chop it, and toss it with salt and 2 chopped garlic cloves. Peel the potatoes and cut them into 1 cm thick slices. Place these on the greased bottom of a roasting pan and season generously with salt. Sprinkle the spinach on top in portions using a tablespoon. Finally, add the fish. I used a salmon trout that had been gutted and scaled by the retailer. Afterward, it still weighed just under 500 g. Rinse the trout thoroughly with cold water and rub it all over with salt, inside and out, and decorate it with knobs of butter. Place the fish on its bed of potatoes and bake in the oven at 180 degrees Celsius for 20 to 30 minutes. For a beautiful golden brown, you can use the grill function for the last 10 minutes. A free tip from the fishmonger: The fish is cooked when you gently pull on the dorsal fin and it comes off easily. Once it passes the cooking test, all you have to do is enjoy. Best served by candlelight and with a nice Riesling from the Moselle.