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Fish Gratin with Spinach and Mashed Potatoes

Servings 4

Ingredients

  • 1 pound fresh or frozen white fish filets snapper is very good
  • 4 – 5 dl water
  • ½ teaspoon salt
  • 1 fish bouillon cube
  • 1 pound frozen spinach
  • 4 portions of mashed potatoes

Gratin Sauce

  • 2 tablespoons margarine or butter
  • 3 tablespoons flour
  • 4 dl fish stock
  • 1 egg or 1 egg yolk
  • ½ dl cream
  • 2 dl shredded aged cheese

Instructions

  • Preheat oven at 450F.
  • Rinse quickly the fresh fish filets or cut the frozen, somewhat thawed, pieces in 1 inch slices.
  • Boil Boil the water together with the salt and fish cube.
  • Put in the fish. Cook covered, on low heat, 2 – 6 minutes. Let the fish stay in the stock while you fix the spinach and sauce.
  • Defrost the spinach in a pot on low heat. Allow most of the liquid to cook away.

Gratin Sauce Directions

  • Gratin Sauce
  • Melt the butter, mix in the butter, and whisk in the fish stock. Boil, while stirring, for a couple of minutes.
  • Beat the egg (or egg yolk) and mix with the cream. Pour this in the sauce, whisking constantly. You must not let the sauce boil after this point.
  • Mix in half of the shredded cheese.
  • Place the fish in the middle of an oven safe dish (lengthwise). Put the spinach on both sides of the fish.
  • Pour on the gratin sauce, except for one deciliter.
  • Cover the entire dish with the mashed potatoes, pour the last of the sauce on top, and sprinkle the rest of the cheese.
  • Gratin on the upper rack of the oven for 10 – 15 minutes.