Pollock gratin with spinach
Difficulty level: easy
Servings 4 people
Ingredients
- 500 g fillet of saithe
- 800 g spinach costs
- 1 onion
- 1 pod garlic
- 300 ml of béchamel
- 70 g cheese grated
- 2 c. tbsp olive oil
- Nutmeg
- Salt
- Pepper
Instructions
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Peel and finely dice the onion and garlic. Wash the spinach.
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In a large skillet, heat the olive oil. Brown the onion and garlic for 2 to 3 minutes over medium heat. Add the spinach to the pan. Melt them for a few minutes until they reduce. Drain them in a colander, pressing with the back of a spoon to remove excess liquid. Salt, pepper and add a little grated nutmeg.
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Cut the fish into large pieces. Salt and pepper lightly. Brown them for 2 minutes in the pan that was used for the spinach.
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In a gratin dish, place the spinach at the bottom. Spread the pieces of fish on top, then top with béchamel. Sprinkle with grated cheese.
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Bake for around 25 to 30 minutes in an oven preheated to 180°C, until the gratin is golden brown. Serve hot.
© Annelyse Chardon for Interfel
