Spaghetti and salmon casserole

Ingredients for 4 servings:

• 250g spaghetti
• 500 g salmon fillet(s) without skin
• 225 g spinach, frozen
• 1 small onion(s)
• 250 g milk
• 5 eggs, size M
• salt and pepper
• Nutmeg, freshly grated
• 1 tbsp butter for steaming the vegetables
• 1 tbsp oil for frying the fish
• some fat for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 15 minutes

Thaw the spinach. Cook the spaghetti in salted water according to the package instructions and drain. Peel and finely dice the onion. Sauté the diced onion in the butter and add the spinach. Sauté the vegetables for about 6 minutes and season with salt and pepper. Dice the salmon. Heat the oil in a pan and fry the salmon cubes for about 3-4 minutes. Grease a baking dish and layer the spaghetti on top of each other in the dish. Whisk together the eggs and milk and season generously with salt, pepper, and nutmeg. Pour the milk over the spaghetti. Spread the spinach and salmon cubes on top of the spaghetti. Bake the casserole in a preheated oven at 200°C (top/bottom heat) for 45 minutes. To prevent the salmon from becoming too dry, cover the dish with aluminum foil for the last 15 minutes.