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Pollock and spinach gratin

updated

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Ingredients for 1 servings:

  • 125 g leaf spinach, frozen
  • 150 g jacket potatoes
  • 4 tbsp Cremefine
  • 150 g fish fillet(s) (pollock)
  • 50 g cocktail tomatoes
  • 1 garlic clove(s)
  • 1 onion(s)
  • 2 tsp Parmesan, freshly grated
  • ½ lemon(s)
  • ½ tsp breadcrumbs
  • salt and pepper
  • nutmeg
  • Rapeseed oil

Instructions

Working time approx. 25 minutes; Rest time approx. 2 days 12 hours; Total time approx. 2 days 12 hours 25 minutes

Thaw the spinach. Peel and mash the potatoes. Knead with 2 tablespoons of Cremefine, salt, pepper, and nutmeg, and form into a roll. Chop the garlic and onion, mix with the spinach and Cremefine, and season with salt and pepper. Season the fish with lemon juice and salt. Place the fish, potato roll, spinach, and tomato halves in a greased ovenproof dish. Sprinkle with cheese and breadcrumbs. Bake in a preheated oven at 200°C (400°F), fan oven 180°C (350°F), gas mark 4, for 25-30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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