For the salmon from the foil, wash the salmon fillets the day before, dab dry, salt, coat all over with miso paste, wrap in cling film and place in the icebox to pickle. Peel potato and sweet potato and cut into very thin (1-2 mm) slices.
Layer the slices alternately in a roof tile fashion in a shallow baking dish. Preheat oven to 200°C hot air. Heat the milk and melt the estherrone in it. Add sage and spices.
Pour the milk mixture over the potatoes so that they are covered. Cover mold with a lid or aluminum foil and place in oven for 60 minutes. Leave room for the 2 fish parcels.
Heat the spinach and season with the garlic and spices. Brush 2 pieces of aluminum foil with olive oil and fairly distribute the spinach on top. Place a pickled salmon fillet on each of the spinach beds. Close foil tightly and place in oven with potato gratin for the last 20 minutes. Unwrap the salmon from the foil and serve with the potato gratin and spinach.
Preparation Tip:
The salmon from the foil is a very healthy and nutritious recipe. The potato gratin could be served with a salad as a vegetarian main course.
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