Salmon and spinach gratin

Salmon and spinach gratin recipe

We had Léa for lunch, as usual on Wednesdays, I often have to force myself a little. This time, it’s the salmon that’s at the party and the leftovers in my fridge; I had decided to make a fairly light recipe at Léonie’s request. Salmon and spinach gratin, a dish full of colors and vitamins, we really liked it. My Intermarché had a promotion on salmon scraps, a few bones, but with a little patience, no more, no, well, almost. Be careful when cooking the salmon should not be dry, just 15 minutes of cooking in the oven, this is enough and the vegetables were already cooked. A unique dish with this Salmon and Spinach Gratin, barely spiced up with raz el hanout and ginger, just to flavor a little, but not spicy; girls don’t like it when it’s too loud. I did not voluntarily add cheese to gratin, because I wanted to keep the flavors.

Salmon and spinach gratin recipe for 6 people:

Ingredients

600 g of salmon scraps
1 kg of cauliflower
200 g cooked spinach
300 g of cooked potatoes
14 cl of liquid and light cream
Peppercorns
1 pinch of ground ginger
1 pinch of raz el hanout
20 g butter
1 teaspoon of olive oil

Instructions

Preheat the oven to 200 °
Slice the cooked potatoes into rings.
Heat a pan with the butter and oil.
Add the potatoes to the hot pan, season with salt and pepper.
Turn the potatoes over so that they are nicely colored.
Cook the cauliflower for 18 minutes in a large volume of salted water.
Drain the cauliflower.
Bone the salmon with pliers.
Season the fish with salt and pepper, then sprinkle with the raz el hanout and the ginger.
Place the cauliflower in a baking dish.
Add the potatoes, then the spinach.
Finish the dish with the salmon.
Pour in the cream.
Place in the hot oven for 15 minutes, and enjoy hot.