Salmon fillet scalloped with SteirerKren in a baby spinach foam soup

Ingredients: 

3 slices white bread
400 g spinach 
600 g salmon fillet, skin and bones removed
80 g of butter
3 tablespoons of SteirerKren
Juice of half a lemon
1 egg yolk
2 shallots 
1 clove garlic
100 g potatoes, finely diced
100 g celery, finely diced
2 table spoonfuls olive oil
150 ml white wine
400 ml fish stock
150 ml cream
Salt and pepper, nutmeg 

Ingredients: 

Cut the bread into cubes and put into a food processor until it has turned into fine crumbs. Beat the butter until frothy, stir in SteirerKren and lemon juice. Add the breadcrumbs and egg yolk and fold in. Season the mixture with salt and pepper and press flat between 2 pieces of foil until around 5mm thick. Then put in a cool place. Peel shallots and garlic, dice finely and sautée together with the diced potato and celery in hot olive oil. Deglaze with white wine and add stock and cream. Let the soup cook over a medium heat for around 30 minutes. Clean and wash the spinach. Wash the salmon fillet, pat dry and season with salt and pepper. Cut the SteirerKren mixture into the shape of the salmon fillets and place it on top of them. Pre-heat the grill. Gratinate the salmon fillet in the oven for 8 to 10 minutes until golden brown. Then cut the fillet with an electric carving knife into 4 to 6 equal-sized pieces. Gradually add the spinach to the hot soup and mix in. Season liberally with salt, pepper and nutmeg and put into deep dishes. Place the fish in the middle and serve.