Crusted Salmon with Spinach and Tomatoes

Trim spinach, rinse and leave dripping wet to cook in a little boiling salted water. Drain spinach, rinse in cold water and drain well. For the crust, cut crusts from the bread and finely grate. Peel shallots and finely dice. Mix bread crumbs, half the shallot, butter and egg yolk.

Trim, rinse and halve tomatoes. Chop 100 grams (approximately 1/2 cup) tomatoes small and stir with the chives into the bread crumb mixture. Season with salt and pepper.

Season fish fillet with salt and pepper. Divide into two portions and place in a greased, ovenproof dish.

Spread the bread mixture evenly on fish. Pour in white wine pour and bake in preheated oven (220°C, approximately 425°F) 10-15 minutes.

Sauté remaining shallots in hot olive oil. Add the spinach and the remaining, halved tomatoes and cook briefly. Season with salt, pepper and nutmeg and simmer about 5 minutes. To serve, arrange spinach with cherry tomatoes and salmon on plates.