Summary

Ingredients

• 1 cup rice
• 6 cubes leaf spinach, frozen, pressed nuggets
• 250 g frozen salmon, preferably wild salmon
• 50 g butter or oil
• 40 grams flour
• 1 cup cream
• 100 ml white wine
• 500 ml milk
• Meat broth, grains
• salt and pepper
• Chilli flakes
• mustard
• Lemon juice
• Herbs, fresh, chopped

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Instructions

1. Almost cook the rice, put it in a baking dish and smooth it out.
2. Put the cream, milk and white wine in a measuring cup and fill up with water until 1 liter is reached.
3. Mix 1 heaped teaspoon mustard with salt, pepper and 1 teaspoon lemon juice. Brush the thawed salmon with the seasoned mustard.
4. Melt the butter in a saucepan, add the flour and lightly roast. Deglaze with the milk mixture, bring to the boil while stirring and continue to stir with the whisk until the sauce is creamy. If it is too thick or too runny, balance it out with water or a sauce thickener. Season the spicy sauce with granulated broth, salt, pepper, chilli and mustard. Add lemon juice and fresh herbs to taste.
5. Pour a third of the sauce over the rice and place the seasoned salmon fillets on top. Spread the thawed spinach leaves on the visible rice and salmon. Pour the rest of the sauce over the casserole.
6. Bake in the oven preheated to 200 ° C for 30 minutes.