Potato and Salmon Gratin with Spinach
Nutritional values
(Percentage of daily recommendation)
| Calorie | 696 cal. | (33 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 5.9 μg | (30 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 104 μg | (173 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 23.1 mg | (193 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 155 μg | (52 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 6.2 μg | (207 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,467 mg | (37 %) | ||
| Calcium | 155 mg | (16 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 15.9 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 133 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 600 grams predominantly waxy potatoes
- olive oil (for greasing)
- 100 grams Spinach
- salt
- 2 garlic cloves
- 2 Red onions
- 1 Tbsp olive oil
- 100 milliliters dry white wine
- 250 milliliters Vegetable broth
- 200 grams cream cheese
- 2 Tbsps grated Parmesan
- freshly ground peppers
- freshly grated Nutmeg
- 1 splash lemon juice
- 600 grams Salmon
- Lemon wedge (for garnish)
Preparation steps
Scrub the potatoes thoroughly and cook in a pot of boiling salted water for about 20 minutes, until fork-tender. Peel, let cool slightly then chop.
Preheat the oven to 180°C (approximately 350°F) convection. Grease a baking dish with oil.
Rinse the spinach, trim and blanch in salted boiling water until tender. Shock in ice water, drain, squeeze out excess liquid and chop coarsely. Peel the garlic and onions. Chop the garlic finely and cut the onions into rings. Sauté the garlic and onions in olive oil for 1-2 minutes, until translucent. Deglaze with wine, cook until evaporated then pour in the broth. Remove from the heat, stir in the cream cheese and Parmesan. Season with salt, pepper, nutmeg and lemon juice.
Rinse the salmon, pat dry and cut into bite-sized pieces. Transfer to the prepared pan along with the potatoes. Pour the sauce over top and bake until golden brown, about 25 minutes. Add a little broth, if necessary. Serve garnished with lemon wedges.
