Stewed Spinach, Salmon, Potatoes, and Eggs

3 - 4 Servings

Ingredients

• 600 frozen spinach
• 0,5 L milk
• 5 tbsp butter
• About 2 tbsp flour
• Nutmeg
• Lemon pepper
• Black Pepper
• Salt
• Potatoes
• Eggs
• Salmon filets

Equipmemt

• Enameled Cast Iron Dutch Oven
• Cast Iron Frying Pan

Directions

1. Thaw the spinach.
2. In an enameled cast iron Dutch oven pot, melt the butter and stir in the flour to make a Roux (solid mixture without lumps). Add milk while stirring and bring to a simmer while continuously stirring. Add nutmeg, salt, and pepper according to taste. The mixture should be solid enough so that you can dip the back of a spoon in it without the mixture dripping from the spoon.
3. Strain the spinach by pressing the spinach against a strainer with a spoon.
4. Add the spinach to the bechamel sauce and stir. Taste with salt and pepper.
5. Fry the salmon meanwhile boiling the eggs.
6. Serve the stewed spinach with salmon, potatoes, and eggs.