for 4 person

Potatoes

60 g	cream cheese (herb Cantadou*)
4 tbsp	milk
600 g	new potatoes
2 tbsp	chervil leaves
½ tsp	salt
a little	pepper
150 g	baby spinach
3 tbsp	white wine
½ tsp	salt
a little	pepper

Fish

4	salmon trout fillets (approx. 170 g each)
¾ tsp	salt
1	organic lemon use grated zest and 1 tbsp of juice
1 tbsp	rapeseed oil
1	garlic clove, squeezed
¼ tsp	mixed peppercorns, crushed
2 tbsp	chervil leaves

How it's done

Potatoes

Place the cream cheese in a large bowl. Add the milk and stir until smooth. Slice the potatoes very thinly (max. 2 mm thick) and mix in immediately. Stir in the chervil, season. Spread the potatoes on a baking tray lined with baking paper.

Bake for approx. 30 mins. in the centre of an oven preheated to 180°C.

Mix the spinach with the wine, season and arrange on top of the potatoes.

Fish

Salt the fish fillets and place on top of the spinach. Mix the lemon zest with the remaining ingredients and use to coat the fish fillets. Cover with baking paper, pressing the edges down gently.

Bake for approx. 15 mins. in the centre of an oven preheated to 180°C.

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