Crispy Crumbed Salmon with Creamed Spinach and Wild Mushrooms

• bay leaf↗4
• dry breadcrumbs↗50 г g

  (prefer panko)

• lemon↗½

  zest and juice

• spinach↗500 г g
• heavy cream300 мл ml
• white wine↗100 мл ml
• dried porcini mushrooms↗30 г g

  roughly chopped

• whole skinless salmon↗1

  fillet (about 850 g)

• butter↗50 г g

Step-by-step instructions

1. 1

   Crush the bay leaves in a mortar to a fine crumb, add the breadcrumbs (prefer panko), the zest of half a lemon and a pinch of spices, mix thoroughly and set aside. Place the spinach in a colander, pour boiling water over it, and let the leaves soften. Rinse under cold water, drain well, squeezing out excess liquid. In a saucepan, bring the cream, white wine and the chopped dried porcini to a boil, then remove from heat and set aside.

2. 2

   Spread the softened spinach on the bottom of a baking dish (or a large roasting pan), smoothing it evenly. Pour the prepared cream sauce over the spinach and season to taste. Place the salmon fillet in the centre, skin side down (rounded side up). Season the fish, drizzle with lemon juice, then sprinkle the prepared breadcrumb mixture so it fully coats the fillet. Optionally, refrigerate for up to 24 hours to let the coating absorb the flavors.

3. 3

   Preheat the oven to 200 °C (180 °C with convection, gas 6). Brush the salmon with drops of melted butter and bake for 30–35 minutes, until the fish is almost done, the coating turns golden, and the cream sauce in the spinach comes to a boil. Let the dish rest for a few minutes, then serve straight from the pan.