Salmon filets

• 4 salmon filets
• 250 grams risotto rice
• 3/4 kg spinach
• 1 bunch dill
• 1 bunch parsley
• 1 salt and pepper
• 500 ml cream
• 75 grams cheddar
• 8 large champignons
• 500 ml chicken stock

1. Preheat oven to 375 degrees F
2. Prepare herbs and cheese, stir together with salt, pepper and 400 ml of cream
3. Pour the flavoured cream over the filets and place it in the oven for 30-35 minutes
4. Place 2 pots on stove, stir some oil into 1 and the left over 100 ml of cream in the other (both with some salt and pepper), turn the heat on
5. Put the rice into the pot with oil, add some of the chicken stock.
6. Into the other pot, put the spinach.
7. Keep on agitating constantly.
8. Both will need about 20-25 minutes cooking.
9. To strenghten the creaminess, add some milk to the rice
10. Now square the champignons and add them to the rice
11. Check for the salmon and sauce, stir through
12. When the rice has softened, the spinach blubbed and the salmon is slightly pink all through, the food is ready to serve.
13. Now enjoy !

salmon filets, risotto rice, spinach, dill, parsley, salt, cheddar, champignons

Taken from cookpad.com/us/recipes/350134-salmon-filets (may not work)