John Myers
Contents
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Ingredients
The salmon
- 600 g Salmon fillet without bones
- Salt
- Black pepper from the mill
For the hood
- 3 large Jacket potatoes
- 50 g Butter
- 1 large Peeled garlic clove
- 0,5 bunch Fresh smooth parsley
- 0,5 bunch Chives fresh
- Salt
- Black pepper from the mill
For the spinach
- 400 g Frozen spinach leaves
- 1 piece Diced onion
- Salt
- Black pepper from the mill
- Freshly grated nutmeg
- 1 tablespoon Butter
- 1 tablespoon Creme fraiche Cheese
Instructions
- For the hood, roughly squeeze freshly cooked, peeled potatoes on a plate with soft butter, salt and pepper to taste. Rinse the chives and parsley. Cut the chives into rolls, chop the parsley and squeeze the garlic clove. Mix everything with the potato mixture.
- Salmon fillet, it was a piece, cut in half lengthways. Place on a baking tray lined with baking paper. Sprinkle with a little salt and pepper. Then distribute the potato mixture on top. Fry on the middle shelf in the preheated oven at 200 ° for 15-20 minutes. Then the top is crispy and everything underneath, including the fish, is soft and juicy.
- For the spinach, sauté the onion in butter. Add frozen spinach and let thaw on the lowest setting on the stove with the lid closed. Stir in between so that nothing burns. Since it was portionable spinach, it only took 10 minutes. Season with salt, pepper and nutmeg to taste. Let it simmer for another 5 minutes with the stove switched off. Finally, apply the creme fraîche.
- There was parsley potatoes with everything. Good Appetite.
Nutrition
Serving: 100gCalories: 118kcalCarbohydrates: 10.4gProtein: 6.9gFat: 5.3g
