Cut pork fish into very thin slices (like carpaccio), fry in hot clarified butter and set aside. Clean the Chinese cabbage, rinse and cut into a little larger pieces. Remove the peel from the earth apple, cut into narrow slices and place in the water. Wash the spinach leaves clean – preferably a couple of times – and sauté briefly in a small amount of water. Finally, mix the spinach with the whipped cream and blend finely with a hand blender, season with iodized salt, pepper and nutmeg.
Butter a gratin dish and place a layer of the prepared Chinese cabbage in it. Put a layer of fried pork fillet slices on top and a layer of potato slices on top. Lightly pour the spinach mixture over it and do the same again. Now, when all the layers are in the mold, the remaining spinach cream mixture is spread over it and sprinkled with cooked ham cubes. At a heat of 180 degrees, the lasagna is baked in the heated oven for about 40 min.
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Tip: Did you know that one bowl of spinach covers about 50 percent of your magnesium needs?
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