Summary

Ingredients

• 500 g potato (s)
• 750 g spinach (leaf spinach), frozen
• 1 clove garlic
• 1 tablespoon butter
• salt and pepper
• 400 g salmon fillet (s)
• 2 tablespoon lemon juice
• 1 tomato (s)
• 100 ml vegetable stock, instant
• 200 g processed cheese
• 1 teaspoon mustard, grainier
• 1 tablespoon breadcrumbs
• nutmeg

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Instructions

1. Brush off the potatoes and cook in salted water for about 20 minutes. Peel and slice the garlic. Heat the butter. Sweat the garlic in it. Add the spinach and let it collapse while turning. Season with salt, pepper and nutmeg.
2. Wash the salmon, pat dry and drizzle with lemon juice. Cut the tomato into slices. Peel the potatoes and cut into slices.
3. Line a baking dish with it. Spread the tomato slices on top, season with salt and pepper. Place the salmon fillet on top. Drain the spinach and spread on top.
4. Heat the broth, let the processed cheese melt in it. Season with pepper, mustard and possibly salt. Pour over the casserole and grill everything in the oven at 180 ° C (convection: 160 ° C, gas: level 2 - 3) for about 25 minutes.