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Listed in: Main Courses / Casseroles
200 g Lachsfilet
Zitronensaft
Salz
400 g Blattspinat (tiefgekühlt)
640 g Kartoffeln
etwas Margarine
1 Knoblauchzehe
Salz
Pfeffer
160 ml Sahne (30 % Fett)
200 ml Milch (1,5 % Fett)
40 g geriebener Käse (30 % Fett i. Tr.)
Lachsfilet säubern, würfeln, mit Zitronensaft säuern und leicht salzen. Blattspinat in einem Sieb auftauen lassen. Geschälte Kartoffeln in feine Scheiben schneiden und mit Küchenkrepp trockentupfen. Eine feuerfeste Form mit wenig Margarine fetten. Die Knoblauchzehe schälen, würfeln und die Form damit ausstreuen.
Die vorbereitete Zutaten wie folgt einschichten: Kartoffeln, Spinat, Lachs und nochmals Kartoffeln. Jede Lage mit Salz und Pfeffer würzen. Sahne und Milch verquirlen, über die Kartoffeln gießen. Käse darüberstreuen. Im vorgeheizten Backofen bei 200° C (Umluft 170° C) 40 bis 50 Minuten garen.
Tip:
Dazu gemischten Salat servieren.
Pro Portion: etwa 400 kcal
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