Potato and spinach casserole with plaice fillet

Ingredients for 4 servings:

• 6 m.-sized potatoes
• salt water
• 400 g leaf spinach
• 500 ml milk
• 20 g butter
• 1 tbsp, heaped flour
• n. B. Lemon pepper from the mill
• n. B. Salt
• 4 plaice fillets
• 1 piece(s) butter
• some oil
• 50 ml water
• some chili flakes or chili granules
• 1 bag of cheese, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Fish dish with potato side dish and leaf spinach – alternatively vegetarian option available

Preheat the oven to 250°C (top/bottom heat). Peel the potatoes and cut into even slices. Then cook in boiling salted water until al dente. Remove from the water with a slotted spoon and layer in a casserole dish. Blanch the spinach leaves in salted water for about 5 minutes, remove from the water, and set aside in a sieve to drain. Meanwhile, melt the butter in a saucepan and, stirring constantly, add first the flour and then the milk. Bring to a boil briefly while stirring, then remove from the heat. Squeeze the spinach leaves a little more, if necessary, to get rid of excess water and add to the béchamel sauce. Season with salt and lemon pepper (alternatively, a little grated lemon zest and regular pepper will also work). Pour everything over the layered potatoes, sprinkle with cheese, and bake in the oven until the cheese begins to brown (takes about 15 minutes). Season the plaice fillets with salt and lemon pepper. Add a little oil, water, a knob of butter, salt, pepper, and the chili flakes to a pan and heat. Sauté the plaice fillets. The fish is ready when the egg white begins to ooze. Alternatively, simply prepare the recipe as directed and mix the prawns into the béchamel and spinach sauce and pour over the potatoes.