Stuffed salmon and spinach baguette

Ingredients for 1 servings:

• 1 large baguette(s)
• 2 salmon fillets
• 5 ½ tbsp butter
• 3 handfuls of baby spinach
• 1 onion(s)
• 1 garlic clove(s)
• 120 g grated cheese (e.g. Cheddar or Gouda)
• 350 ml milk
• 4 tbsp flour
• 1 garlic clove(s)
• salt and pepper
• 3 stalks of parsley, finely chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

with melted cheese and fresh parsley

Preheat oven to 170°C (top/bottom heat). Cut a wedge out of the baguette along the entire length, remove it, and remove a little more dough to allow enough room for filling. Heat 1.5 tbsp butter in a pan and fry the diced salmon all over. Remove from the pan and sauté the baby spinach in the same fat. In a second pan, heat the remaining butter and sauté the diced onion and garlic until translucent. Sprinkle in the flour and fry briefly, stirring constantly. Gradually stir in the milk with a whisk to avoid lumps. Season with salt and pepper. Turn off the heat and fold in the salmon and spinach. Pour the salmon mixture into the hollow of the baguette and sprinkle with the cheese. Bake in the preheated oven for approx. 20-25 minutes until golden brown. Let cool briefly, sprinkle with chopped parsley, and cut into pieces.