Steamed salmon, spinach, mashed potatoes and horseradish sauce

Ingredients for 2 servings:

• 500 g potatoes, floury
• 200 ml cashew milk (cashew drink), homemade
• Salt
• nutmeg
• 2 tbsp butter or ghee
• 2 tbsp spelt flour
• 200 ml cashew milk (cashew drink), homemade
• 1 piece(s) horseradish, fresh, grated, alternatively 3 tsp from the jar
• salt and pepper
• 1 tsp lemon juice (organic lemon)
• 2 tbsp coconut oil
• 1 onion(s), chopped
• 1 kg fresh leaf spinach
• salt and pepper
• 400 g salmon fillet(s)

Instructions

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

Fish is healthy

Peel and wash the potatoes, cut them into desired sizes, and boil them in salted water until tender. Save the cooking water; it can be used for other dishes, such as the sauce here. Add the cashew milk* to the potatoes and mash them (I left them chunky). Season with salt and nutmeg to taste. Put the ghee in a pan, sweat the flour well, and pour in the cashew milk (it can be thinner here if you like). Add the freshly grated horseradish, mix well, and season with salt, pepper, and a little lemon juice. Sort the spinach, wash it, and spin it dry. Sauté the onion in the coconut oil and add the spinach; it will wilt in 2 minutes. Season with salt and pepper. Cook the salmon (I used organic salmon) in the steamer. Arrange the plates, add salt to the salmon if desired, and drizzle with melted butter over the mashed potatoes. For garnish, you can also garnish with buttered tomatoes and fried parsley. * Cashew milk: Place the cashews in a blender or other mixer and blend vigorously until a dough sticks to the bowl. Then add a little water or oat milk and blend until smooth. Add more or less water depending on the thickness of the cashew milk. It was a delicious meal, very good after all the festivities. Beforehand, we ate a lovely colorful salad. Have fun making this recipe.