Pasta dishes are always a good idea!
Cook potatoes in boiling salted water for about 20 minutes, rinse and cool. Clean spinach, rinse and blanch for about 2 minutes. Remove and drain.
Carefully (!) remove the skin from the salmon. Rinse fish briefly and dry.
For the béchamel sauce, peel and finely dice the onion. Sauté in hot fat until translucent. Add flour and sweat. Extinguish with milk while stirring. Season sauce with salt, pepper and juice of one lemon.
Peel the potatoes and cut into slices. Grease an ovenproof dish. Layer spinach, salmon, potatoes and sauce alternately. Pour sauce over the top layer and sprinkle with Parmesan cheese.
Bake the casserole in the heated oven (electric stove: 200 °C /
gas stove: level
3 / circulation: 175 °C ) for about 40 min until golden brown.
and/or garlic in fat until soft. Add the dripping spinach and let it fall together in the closed pot. The spinach tastes spicier this way.
1 1/2 hours
Per unit
3020 joules/720 cal.
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