Fish gratin with spinach

Name: Fish gratin with spinach
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg young leaf spinach; 1 onion, 1 garlic clove; 1 TABLESPOON oil, salt, pepper, nutmeg; 150 ml milk, 3 eggs (Gr. M); 650 g Fish fillet (e.g. pollack); 1 TABLESPOON Lemon juice; 50 g Emmental (piece)

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg young leaf spinach
1 onion, 1 garlic clove
1 TABLESPOON oil, salt, pepper, nutmeg
150 ml milk, 3 eggs (Gr. M)
650 g Fish fillet (e.g. pollack)
1 TABLESPOON Lemon juice
50 g Emmental (piece)

Directions

1
Clean, wash and drain the spinach. Peel onion and garlic and chop finely. Heat the oil in a saucepan. Sauté onion and garlic in it. Add the spinach, cover and let it collapse. Season with salt, pepper and nutmeg.
2
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Whisk milk and eggs. Season with salt and pepper. Rinse fish, dab dry, cut into 4 pieces. Sprinkle with lemon, salt lightly.
3
Divide the spinach into four ovenproof dishes (or one large dish). Place 1 fillet on each. Pour egg milk over them. Grate cheese over it. Bake in the oven for about 20 minutes.