Zucchini gratin from the oven with fresh salmon and spinach

Name: zucchini gratin from the oven with fresh salmon and spinach
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 2 toe garlic; 1 zucchini; 2 el traditional olive oil; 400 g fresh spinach; 250 ml cooking cream; 1 tl dried rosemary; 295 g fresh salmon fillet; 800 g chilled potato slices; 50 g Japanese breadcrumbs

A gratin with potatoes and zucchini. Salmon and spinach in between and a layer of panko on top.

Ingredients

Kitchen Stuff

1 baking dish (20 x 30)

Directions

Preheat the oven to 200 ° C.
Clean the garlic and cut finely. Wash the zucchini and cut into thin slices of ½ inch thick.
Heat the oil in a wok or frying pan and fry the garlic for 1 min on low heat. Raise the heat, add the spinach in parts and let it shrink.
Keep shoving well. Put the spinach in a colander, drain and press the back of a spoon with as much moisture as possible from the spinach.
Mix the cream with the rosemary and cut the salmon into 2 cm cubes. Divide the potato slices over the bottom of the oven dish.
Then divide the spinach and salmon over it. Season with pepper and salt.
Divide this between the tiles and the courgette and the potato slices.
Pour the cream mixture over it and sprinkle with the panko. Bake for about 30 minutes in the middle of the oven.