<h3><span style="color: #4a6304;">INDBAGT LAKS MED SPINAT</span></h3>
<ul>
<li>200 g frisk spinat</li>
<li>1-2 fed hvidl&oslash;g</li>
<li>1-2 spsk. olivenolie</li>
<li>Salt og peber</li>
<li>&frac14; bundt timian</li>
<li>1 uspr&oslash;jtet citron</li>
<li>2 dl cremefraiche 18%</li>
<li>2 spsk. grovkornet sennep</li>
<li>500-600 g laksefilet uden skind og ben</li>
<li>1 rulle butterdej</li>
<li>1 &aelig;g</li>
</ul>
<p>&nbsp;</p>
<ol>
<li>S&aelig;t ovnen p&aring; 200&deg;.</li>
<li>Vask spinaten grundigt, og lad den dryppe godt af i en sigte.</li>
<li>Snit hvidl&oslash;gene fint, og steg dem p&aring; en pande i olivenolie sammen med spinat, indtil spinaten falder sammen. Smag til med salt og peber.</li>
<li>H&aelig;ld spinaten i en sigte, og lad den dryppe af for vand &ndash; pres den evt. med en ske, s&aring; den kommer af med alt vandet.</li>
<li>Hak timian fint &ndash; gem lidt til pynt. Riv skallen af citronen p&aring; den fine side af rivejernet, og r&oslash;r timian og citronskal sammen med cremefraiche og grov sennep. Smag til med salt og peber</li>
</ol>
<p>Laks:</p>
<ol>
<li>Del laksen i 2 lige store stykker. L&aelig;g det ene stykke fisk midt p&aring; butterdejen, og fordel sennepscremen og spinaten p&aring; fisken. L&aelig;g det andet stykke laks ovenp&aring;.</li>
<li>Fold butterdejen hen over laks og creme.</li>
<li>Tryk butterdejen godt fast omkring fisken, og pres den let sammen. Luk herefter kanten sammen med en gaffel.</li>
<li>Pisk &aelig;gget sammen. Sk&aelig;r nogle lange strimler af den ekstra butterdej. Sno dem, l&aelig;g dem hen over butterdejspakken, pres dem fast i butterdejen, og pensl butterdejen med sammenpisket &aelig;g. Drys med lidt hakket timian, salt og peber. Bag laksen i ovnen i 20-25 minutter. Sk&aelig;r citronen i b&aring;de. Anret skiver af den indbagte laks sammen med citron og br&oslash;ndkarse.</li>
</ol>
<hr />
<h3><span style="color: #4a6304;">English: BAKED SALMON WITH SPINACH</span></h3>
<ul>
<li>200 g fresh spinach</li>
<li>1-2 cloves garlic</li>
<li>1-2 tbsp. olive oil</li>
<li>Salt and pepper</li>
<li>A branch of thyme</li>
<li>1 unsprayed lemon</li>
<li>2 dl sour cream 18%</li>
<li>2 tbsp. coarse-grained mustard</li>
<li>500-600 g salmon fillet without skin and bones</li>
<li>1 roll puff pastry</li>
<li>1 egg</li>
</ul>
<ol>
<li>oven at 200 &deg;.</li>
<li>Wash the spinach thoroughly and let it drip well in a sieve.</li>
<li>Finely chop the garlic and fry them in a pan in olive oil together with the spinach until the spinach collapses. Season with salt and pepper.</li>
<li>Pour the spinach into a sieve and let it drip off for water - squeeze it if necessary. with a spoon so that it gets rid of all the water.</li>
<li>Finely chop the thyme - save a little for garnish. Grate the peel of the lemon on the fine side of the grater, and stir the thyme and lemon peel together with the sour cream and coarse mustard. Season with salt and pepper</li>
</ol>
<p>Salmon:</p>
<p>Divide the salmon into 2 equal pieces. Place one piece of fish in the middle of the puff pastry and spread the mustard cream and spinach on the fish. Place the second piece of salmon on top.</p>
<ol start="2">
<li>Fold the puff pastry over the salmon and cream.</li>
<li>Press the puff pastry firmly around the fish and lightly press it together. Then close the edge together with a fork.</li>
<li>Beat the egg together. Cut some long strips of the extra puff pastry. Twist them, place them over the puff pastry package, press them firmly into the puff pastry, and brush the puff pastry with beaten egg. Sprinkle with a little chopped thyme, salt and pepper. Bake the salmon in the oven for 20-25 minutes. Cut the lemon into boats. Serve slices of the baked salmon together with lemon and watercress.<hr />Keywords: Salmon, puff pastry, spinach - laks, butterdej, spinat - Lax,&nbsp; Bl&auml;tterteig, Spinat</li>
</ol>
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