Discover this refined gratin that combines the delicacy of white fish with the freshness of spinach, all enveloped in a light and aromatic bechamel sauce. A recipe that harmoniously blends indulgence and balance, for a complete meal that's both nutritious and delicious. Its comforting nature and apparent sophistication make it an ideal family dish for special occasions as well as everyday dinners. This gratin will charm you with its creamy texture and delicate flavors that blend perfectly. A true culinary success that will impress your guests while remaining accessible to all cooks.
HAGEN 10-Piece Cookware Set - Removable Handle - Bordeaux
€59.90
Pros:
- High-quality non-stick stone coating
- Compatible with all stovetops, including induction
- Removable handle for easy storage
- Elegant Bordeaux design
Cons:
- Not dishwasher safe
- Can scratch if used with metal utensils
- 1
Sauté the spinach in a pan with a drizzle of olive oil until tender. Drain them carefully by gently pressing to remove any excess water.
- 2
Arrange the fish fillets in a lightly oiled gratin dish. Drizzle with lemon juice, salt and pepper to taste.
- 3
In a saucepan, melt the butter over low heat. Add the flour and mix for 1 minute without browning. Gradually pour in the milk while whisking constantly until thickened. Season with nutmeg, salt and pepper.
- 4
Incorporate the drained spinach into the bechamel. Gently pour this mixture over the fish. Sprinkle evenly with grated cheese.
- 5
Bake at 180°C for 25 to 30 minutes, until the top is golden brown and the preparation bubbles slightly at the edges.
- 6
Let cool for 5 to 10 minutes before serving to allow the flavors to set.
- Avoid moisture: Meticulous draining of spinach is crucial for perfect texture.
- Respect the fish: Moderate cheese preserves the delicacy of marine flavors.
- Precise cooking: Check cooking halfway through to avoid drying out the fish.
- Variations: Replace cod with salmon, or add mushrooms for more complexity.
