Summary

Ingredients

• 500 g penne
• Oil, for greasing the casserole dish
• 1 onion (s), finely diced
• 500 g spinach leaves, frozen
• 65 g herb butter
• Nutmeg, freshly grated
• 1 bunch spring onion (s), cut into small slices
• 2 tablespoon butter
• 1 tablespoon flour
• 200 ml water
• 3 tablespoon mustard, medium hot
• 3 tablespoon sugar
• 1 ½ tablespoon lemon (s)
• 400 ml cream
• 500 g salmon fillet (s), skinless, boned, diced
• 200 g shrimp
• 100 g cheese, rated Emmental
• salt
• pepper

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Instructions

1. Cook the pasta in salted water until al dente and drain. Preheat the oven to 200 ° C. Grease the baking dish.
2. Put half of the cooked pasta in the baking dish. Steam the onion cubes in the herb butter until translucent. Steam the thawed spinach leaves in it until there is no more liquid. Season well with salt, pepper and nutmeg. Spread the spinach mixture over the pasta and layer the remaining pasta on top.
3. Melt the butter in a saucepan, sauté the spring onions in it, dust with flour and sweat lightly. Deglaze with water while stirring, mix in mustard, sugar (adjust the amount to your own taste) and lemon juice. Top up with cream and simmer gently for about 5 minutes. Let the diced salmon and shrimp soak in the sauce for 5 minutes. Season heartily with salt and pepper and pour over the pasta layer. Sprinkle with grated cheese and bake on the 2nd shelf from the bottom for 20-25 minutes.