Spinach and potato gratin with plaice fillet

Name: Spinach and potato gratin with plaice fillet
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g leaf spinach; 1 Onion; 1 Garlic clove; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 750 g Potatoes; 250 g Whipped cream; 4 individual plaice fillets (approx. 70 g each); 7-10 Tbsp Lemon juice; 7-10 Tbsp pink berries

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g leaf spinach
1 Onion
1 Garlic clove
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
750 g Potatoes
250 g Whipped cream
4 individual plaice fillets (approx. 70 g each)
7-10 Tbsp Lemon juice
7-10 Tbsp pink berries

Directions

1
Sort the spinach and wash thoroughly. Peel and finely chop the onion and garlic. Fry in hot oil. Add the spinach dripping wet and let it collapse. Season with salt, pepper and nutmeg. Peel, wash and thinly slice the potatoes. Layer the potatoes and drained spinach in a flat casserole dish.
2
Season individual layers with salt and pepper. Add cream and cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 45 minutes. Cover if necessary in between. Wash the plaice fillets and dab dry. Sprinkle with lemon juice and season with salt and pepper. Put them on the gratin about 15 minutes before the end of the cooking time and cook them as well. Sprinkle with crushed pink berries before serving
3
Harness: Valkyrie