Este plato contiene los siguientes alérgenos: Huevos, Leche/lácteos
Modo de cocción
Al entrar en el modo “Empezar a cocinar” abriremos una ventana emergente que dejaremos siempre abierta para evitar interrupciones innecesarias mientras cocinas.
500g
salmon filets, thawed
2 tbsp
lemon juice
700g
potatoes, thickly sliced
30g
butter
1
onion, diced
2
garlic cloves, minced
1 tbsp
flour
250g
heavy cream
250g
whole milk
150g
Emmental cheese, grated
2
eggs
Salt, pepper, and ground nutmeg
500g
frozen spinach, thawed and well drained
17oz
salmon filets, thawed
2 tbsp
lemon juice
700g
potatoes, thickly sliced
1oz
butter
1
onion, diced
2
garlic cloves, minced
1 tbsp
flour
8oz
heavy cream
250g
whole milk
5oz
Emmental cheese, grated
2
eggs
Salt, pepper, and ground nutmeg
17oz
frozen spinach, thawed and well drained
Utensilios
AG301EU
Paso 1
Insert the crisper basket into the unit and lightly spray or brush with oil. Select AIR FRY and set temperature to 200°C. Press START/STOP to begin preheating.
Paso 2
While the unit is preheating, cut the salmon into bite sized pieces and sprinkle with lemon juice, salt and pepper. Set aside.
Paso 3
When the unit beeps to signify it has preheated, toss the sliced potatoes with a bit of oil, then add them to the crisper basket. Close the lid and set cook time for 15 minutes.
Paso 4
While the potatoes are cooking, sauté the onion and garlic in a medium saucepot with butter. Cook until the onions are translucent.
Paso 5
Stir in flour and cook 1-2 minutes, then pour in the cream and milk, whisking until smooth.
Paso 6
Remove from heat and stir in half the grated Emmental. Add salt, pepper, and nutmeg to taste. Then whisk in the eggs. Set mixture aside.
Paso 7
When the cook time on the potatoes is done, carefully remove the crisper basket with the potatoes and set aside.
Paso 8
Spray or brush the pot with a small amount of oil, then close the lid. Select BAKE and set temperature to 190°C. Press START/STOP to begin preheating.
Paso 9
When the unit beeps to signify it has preheated, layer in your casserole elements: First all the potatoes, taking care to lay them all flat. Ladle about half the sauce over the potatoes, then layer on the spinach. Add the salmon next and gently press the layers down. Then spoon on the rest of the sauce, and sprinkle with the remaining cheese.
Paso 10
Close the lid and set cook time for 15 minutes. The casserole is done when the cheese is browned and bubbly.
Paso 11
When cook time is completed, open the lid and let the casserole rest 5 to 10 minutes before serving. Enjoy!
Insert the crisper basket into the unit and lightly spray or brush with oil. Select AIR FRY and set temperature to 200°C. Press START/STOP to begin preheating.
500g
salmon filets, thawed
2 tbsp
lemon juice
700g
potatoes, thickly sliced
30g
butter
1
onion, diced
2
garlic cloves, minced
1 tbsp
flour
250g
heavy cream
250g
whole milk
150g
Emmental cheese, grated
2
eggs
Salt, pepper, and ground nutmeg
500g
frozen spinach, thawed and well drained
17oz
salmon filets, thawed
2 tbsp
lemon juice
700g
potatoes, thickly sliced
1oz
butter
1
onion, diced
2
garlic cloves, minced
1 tbsp
flour
8oz
heavy cream
250g
whole milk
5oz
Emmental cheese, grated
2
eggs
Salt, pepper, and ground nutmeg
17oz
frozen spinach, thawed and well drained
Paso 2 de 11
While the unit is preheating, cut the salmon into bite sized pieces and sprinkle with lemon juice, salt and pepper. Set aside.
500g
salmon filets, thawed
2 tbsp
lemon juice
700g
potatoes, thickly sliced
30g
butter
1
onion, diced
2
garlic cloves, minced
1 tbsp
flour
250g
heavy cream
250g
whole milk
150g
Emmental cheese, grated
2
eggs
Salt, pepper, and ground nutmeg
500g
frozen spinach, thawed and well drained
17oz
salmon filets, thawed
2 tbsp
lemon juice
700g
potatoes, thickly sliced
1oz
butter
1
onion, diced
2
garlic cloves, minced
1 tbsp
flour
8oz
heavy cream
250g
whole milk
5oz
Emmental cheese, grated
2
eggs
Salt, pepper, and ground nutmeg
17oz
frozen spinach, thawed and well drained
Paso 3 de 11
When the unit beeps to signify it has preheated, toss the sliced potatoes with a bit of oil, then add them to the crisper basket. Close the lid and set cook time for 15 minutes.
500g
salmon filets, thawed
2 tbsp
lemon juice
700g
potatoes, thickly sliced
30g
butter
1
onion, diced
2
garlic cloves, minced
1 tbsp
flour
250g
heavy cream
250g
whole milk
150g
Emmental cheese, grated
2
eggs
Salt, pepper, and ground nutmeg
500g
frozen spinach, thawed and well drained
17oz
salmon filets, thawed
2 tbsp
lemon juice
700g
potatoes, thickly sliced
1oz
butter
1
onion, diced
2
garlic cloves, minced
1 tbsp
flour
8oz
heavy cream
250g
whole milk
5oz
Emmental cheese, grated
2
eggs
Salt, pepper, and ground nutmeg
17oz
frozen spinach, thawed and well drained
Paso 4 de 11
While the potatoes are cooking, sauté the onion and garlic in a medium saucepot with butter. Cook until the onions are translucent.
500g
salmon filets, thawed
2 tbsp
lemon juice
700g
potatoes, thickly sliced
30g
butter
1
onion, diced
2
garlic cloves, minced
1 tbsp
flour
250g
heavy cream
250g
whole milk
150g
Emmental cheese, grated
2
eggs
Salt, pepper, and ground nutmeg
500g
frozen spinach, thawed and well drained
17oz
salmon filets, thawed
2 tbsp
lemon juice
700g
potatoes, thickly sliced
1oz
butter
1
onion, diced
2
garlic cloves, minced
1 tbsp
flour
8oz
heavy cream
250g
whole milk
5oz
Emmental cheese, grated
2
eggs
Salt, pepper, and ground nutmeg
17oz
frozen spinach, thawed and well drained
Paso 5 de 11
Stir in flour and cook 1-2 minutes, then pour in the cream and milk, whisking until smooth.
500g
salmon filets, thawed
2 tbsp
lemon juice
700g
potatoes, thickly sliced
30g
butter
1
onion, diced
2
garlic cloves, minced
1 tbsp
flour
250g
heavy cream
250g
whole milk
150g
Emmental cheese, grated
2
eggs
Salt, pepper, and ground nutmeg
500g
frozen spinach, thawed and well drained
17oz
salmon filets, thawed
2 tbsp
lemon juice
700g
potatoes, thickly sliced
1oz
butter
1
onion, diced
2
garlic cloves, minced
1 tbsp
flour
8oz
heavy cream
250g
whole milk
5oz
Emmental cheese, grated
2
eggs
Salt, pepper, and ground nutmeg
17oz
frozen spinach, thawed and well drained
Paso 6 de 11
Remove from heat and stir in half the grated Emmental. Add salt, pepper, and nutmeg to taste. Then whisk in the eggs. Set mixture aside.
500g
salmon filets, thawed
2 tbsp
lemon juice
700g
potatoes, thickly sliced
30g
butter
1
onion, diced
2
garlic cloves, minced
1 tbsp
flour
250g
heavy cream
250g
whole milk
150g
Emmental cheese, grated
2
eggs
Salt, pepper, and ground nutmeg
500g
frozen spinach, thawed and well drained
17oz
salmon filets, thawed
2 tbsp
lemon juice
700g
potatoes, thickly sliced
1oz
butter
1
onion, diced
2
garlic cloves, minced
1 tbsp
flour
8oz
heavy cream
250g
whole milk
5oz
Emmental cheese, grated
2
eggs
Salt, pepper, and ground nutmeg
17oz
frozen spinach, thawed and well drained
Paso 7 de 11
When the cook time on the potatoes is done, carefully remove the crisper basket with the potatoes and set aside.
500g
salmon filets, thawed
2 tbsp
lemon juice
700g
potatoes, thickly sliced
30g
butter
1
onion, diced
2
garlic cloves, minced
1 tbsp
flour
250g
heavy cream
250g
whole milk
150g
Emmental cheese, grated
2
eggs
Salt, pepper, and ground nutmeg
500g
frozen spinach, thawed and well drained
17oz
salmon filets, thawed
2 tbsp
lemon juice
700g
potatoes, thickly sliced
1oz
butter
1
onion, diced
2
garlic cloves, minced
1 tbsp
flour
8oz
heavy cream
250g
whole milk
5oz
Emmental cheese, grated
2
eggs
Salt, pepper, and ground nutmeg
17oz
frozen spinach, thawed and well drained
Paso 8 de 11
Spray or brush the pot with a small amount of oil, then close the lid. Select BAKE and set temperature to 190°C. Press START/STOP to begin preheating.
500g
salmon filets, thawed
2 tbsp
lemon juice
700g
potatoes, thickly sliced
30g
butter
1
onion, diced
2
garlic cloves, minced
1 tbsp
flour
250g
heavy cream
250g
whole milk
150g
Emmental cheese, grated
2
eggs
Salt, pepper, and ground nutmeg
500g
frozen spinach, thawed and well drained
17oz
salmon filets, thawed
2 tbsp
lemon juice
700g
potatoes, thickly sliced
1oz
butter
1
onion, diced
2
garlic cloves, minced
1 tbsp
flour
8oz
heavy cream
250g
whole milk
5oz
Emmental cheese, grated
2
eggs
Salt, pepper, and ground nutmeg
17oz
frozen spinach, thawed and well drained
Paso 9 de 11
When the unit beeps to signify it has preheated, layer in your casserole elements: First all the potatoes, taking care to lay them all flat. Ladle about half the sauce over the potatoes, then layer on the spinach. Add the salmon next and gently press the layers down. Then spoon on the rest of the sauce, and sprinkle with the remaining cheese.
500g
salmon filets, thawed
2 tbsp
lemon juice
700g
potatoes, thickly sliced
30g
butter
1
onion, diced
2
garlic cloves, minced
1 tbsp
flour
250g
heavy cream
250g
whole milk
150g
Emmental cheese, grated
2
eggs
Salt, pepper, and ground nutmeg
500g
frozen spinach, thawed and well drained
17oz
salmon filets, thawed
2 tbsp
lemon juice
700g
potatoes, thickly sliced
1oz
butter
1
onion, diced
2
garlic cloves, minced
1 tbsp
flour
8oz
heavy cream
250g
whole milk
5oz
Emmental cheese, grated
2
eggs
Salt, pepper, and ground nutmeg
17oz
frozen spinach, thawed and well drained
Paso 10 de 11
Close the lid and set cook time for 15 minutes. The casserole is done when the cheese is browned and bubbly.
500g
salmon filets, thawed
2 tbsp
lemon juice
700g
potatoes, thickly sliced
30g
butter
1
onion, diced
2
garlic cloves, minced
1 tbsp
flour
250g
heavy cream
250g
whole milk
150g
Emmental cheese, grated
2
eggs
Salt, pepper, and ground nutmeg
500g
frozen spinach, thawed and well drained
17oz
salmon filets, thawed
2 tbsp
lemon juice
700g
potatoes, thickly sliced
1oz
butter
1
onion, diced
2
garlic cloves, minced
1 tbsp
flour
8oz
heavy cream
250g
whole milk
5oz
Emmental cheese, grated
2
eggs
Salt, pepper, and ground nutmeg
17oz
frozen spinach, thawed and well drained
Paso 11 de 11
When cook time is completed, open the lid and let the casserole rest 5 to 10 minutes before serving. Enjoy!
