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Potato and salmon casserole

Potato and salmon casserole

Preparation steps

Place the leaf spinach in a fine sieve and let it thaw at room temperature.

Meanwhile, peel and wash the potatoes, and slice or grate them thinly.

Place the potato slices in a greased baking dish and season generously with salt.

Then bake in a preheated oven (200°C/180°C fan/gas mark 2).

Peel and finely dice the onion and garlic.

Heat the butter in a saucepan and sauté the onion and garlic for about 4 minutes, stirring occasionally, until translucent.


Rinse the salmon, pat dry, and season with salt and pepper.

Stir the white wine and crème fraîche into the onion and garlic mixture.


Season generously with salt and pepper.


Lightly squeeze the spinach dry and spread it evenly over the potatoes along with the salmon.

Pour the sauce over the top and sprinkle with breadcrumbs.

Bake in a preheated oven (200°C/180°C fan-assisted oven) for about 30 minutes.

Remove the casserole from the oven and serve.


Tip: If you like it a little spicier, mix about 2 tablespoons of grated Parmesan cheese into the breadcrumbs.
Tags:
Preparation time
60 Minutes
Number of portions
1
Degree of flatness
3 / 5
Allergens
Lactose, Milk, Fische und daraus gewonnene Erzeugnisse, Gluten
Occasions
-
Types
-
Statistic

Ingredients

The nutritional values ​​given apply to the entire recipe (grams of all portions of the recipe).

Frozen spinach
Frozen spinach
80 × Gram (1 g)

80 g

Potatoes
Potatoes
3 × Piece (75 g)

225 g

Onion
Onion
1 × Piece (170 g)

170 g

Garlic
Garlic
1 × Tooth (5 g)

5 g

Butter
Butter
0.5 × Teaspoon (10 g)

5 g

Salmon fillet
Salmon fillet
1 × Portion (200 g)

200 g

White wine
White wine
40 × Mililiter (1 ml)

40 ml

Cream crème fraîche
Cream crème fraîche
1.5 × Tablespoon (25 g)

37.5 g

Breadcrumbs
Breadcrumbs
1 × Tablespoon (8 g)

8 g

Butter, for the mold
Butter, for the mold
0.5 × Teaspoon (10 g)

5 g

Salt, white
Salt, white
1 × Pinch (0.1 g)

0.1 g

Black pepper
Black pepper
1 × Pinch (0.1 g)

0.1 g

Nutritional composition for all portions of the recipe

Proteins 20%
54.67g / 95.05 g
Fats 30%
20.92g / 63.37 g
Carbohydrates 50%
69.14g / 105.61 g
Kcal
683.52Kcal / 1901.02 Kcal

Comments

The author of the recipe is Dietspremium
The original language of creation is Polish. If the current language is different, some content may be displayed in the original language or may not be fully understandable due to machine translation.