User Manual

Fish 101
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 finely and sweat in the butter. Add the spinach and cook gently for
approx. 10 minutes in the pan with the lid on. Then season with sea salt.
2. Cut the Gorgonzola into pieces, mix with the spinach leaves and season with pepper to taste.
3. Toast the pine nuts in a pan without oil.
4. Wash the tomatoes, remove the stems and halve the tomatoes. Heat the olive oil in a pan. Sauté
the tomatoes in the oil and season with salt, pepper and sugar.
5. Rinse the salmon fillet briefly in cold water, pat dry with kitchen paper and cut into pieces 3 cm
thick.
6. Distribute the spinach leaves in the greased ovenproof dish. Arrange the salmon on top and
season with salt and pepper. Distribute the tomatoes over the salmon. Sprinkle the pine nuts and
Parmesan over the top and grill as indicated.
Setting procedure:
Circo-roasting
180 °C
Roasting time: 30-35 minutes
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