make boiled peeled potatoes in salted water. Fillet cooled wash, dry. Season lightly with salt, season with pepper and drizzle with juice of one lemon. Defrost spinach according to package directions.
Peel the potatoes and press them. Finely dice the core cheese. Stir potato mixture and cheese cubes with crème fraîche, nutmeg, salt, mustard and pepper. Whip egg whites until stiff and stir in.
Spread spinach on plastic wrap to about triple fillet size, cover with plastic wrap and flatten with a rolling pin. Peel off foil repeatedly. Very finely dice garlic clove and shallots, spread evenly on spinach, place fillet on top and fold into spinach. Remove from foil and place seam side down in a greased gratin dish. Spread with the potato mixture. Sprinkle with flaked almonds, pour over the wine and top with butter flakes.
Bake in a heated oven (E: 175 °C ) for about 30 minutes.
Tip: Did you know that one bowl of spinach covers about 50 percent of your magnesium needs?