Fish Gratin

Serves 2

INGREDIENTS

450 g frozen spinach, defrosted and squeezed of liquid 

1 tbsp butter

Salt and pepper 

600 g white fish

A bit of lemon juice

Sauce:

1 tbsp butter

2 tbsp flour

250 ml milk

1-2 egg yolks

50 ml cream 

50-75 g Emmental cheese, grated

A pinch of ground nutmeg 

Spring onions, chopped

METHOD

Preheat the oven to 250ºC.

Fry the defrosted spinach gently in 1 tablespoon of butter and flavour with salt and pepper. Pour into an ovenproof dish and spread it out so it covers the whole dish. 

Arrange the fish fillets on top of the spinach and squeeze the lemon juice on the fish. 

Make a béchamel sauce by heating up the butter in a little pan until it is melted. Then add the flour and stir, making sure it is mixed together with the butter and cook for 1 minute. Stir in the milk slowly so that no lumps form. Bring the mixture to a boil gently, add the egg yolks and cream, making sure to stir well. Bring the sauce to a boil again and remove it from heat. Add the nutmeg and cheese and stir while letting it melt into a smooth sauce.

Pour the sauce on top of the spinach and fish. Sprinkle the spring onions on top and gratinate (bake) in the oven at 250ºC for 10-15 minutes, until golden on top and fish is cooked. 

Bon appétit! Served on my “Piano” and “Impromptu” dinner plates.