User Manual

Fish 57
Salmon fillet with spinach leaves and tomatoes [Index: ]
MCRC00837937_BO_Lachsfilet_m_Blattspinat_u_Tomaten-028MCRC00838009_SE_Lachsfilet_m_Blattspinat_u_Tomaten-010MCRC00903277_NF_Lachsfilet_m_Blattspinat_u_Tomaten-012_RZ1FishFreshwater fishPreparation methodsRoastingAu gratin dishesRecipe categoriesFish
For 4 servings
Large ovenproof dish
SPINACH:
2 shallots
20 g butter
500 g frozen spinach leaves
Sea salt
100 g Gorgonzola
Pepper, freshly ground
TOMATOES:
500 g vine tomatoes
2 tbsp olive oil
Salt
Pepper, freshly ground
1 pinch sugar
FISH:
400 g salmon fillet, skinless
FOR SPRINKLING:
20 g pine nuts
3 tbsp Parmesan, freshly grated
IN ADDITION:
Butter for greasing
Per serving
428 kcal, 5 g carbs, 29 g fat, 35 g protein, 0,4 BU
PREPARATION
1. Peel the shallots, dice them finely and sweat them in the butter. Add the spinach leaves and sweat
for approx. 10 minutes in a saucepan with the lid on. Then season with sea salt.
2. Dice the Gorgonzola, mix in with the spinach leaves and season with pepper.
3. Toast the pine nuts in a frying pan without oil.
4. Wash the tomatoes, remove the stems and halve the tomatoes. Heat the olive oil in a frying pan.
Roll the tomatoes around a little in the oil and season with salt, pepper and sugar.
5. Rinse the salmon fillet briefly under cold water, pat dry with kitchen towel and cut into chunks
3 cm thick.
6. Distribute the spinach leaves in the greased ovenproof dish. Place the salmon slices on top and
season with salt and pepper. Distribute the halved tomatoes on top of the salmon. Sprinkle the pine
nuts and Parmesan over the top and grill as indicated,.
Oven setting:
Circo-roasting
180 °C
Roasting time: 30-35 minutes
Compact oven setting:
Circo-roasting
180 °C
Roasting time: 30-35 minutes
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