John Myers
Ingredients for 4 servings:
- 500 g spinach
- 40 g butter
- 20 g flour
- 0.4 liters of milk
- ¼ tsp pepper, freshly ground white
- 1 pinch of nutmeg, freshly grated
- 200 g cocktail tomatoes
- 100 g leek
- 2 fish fillets (Red Snapper) à 150 – 200 g
- lemon juice
- 1 egg yolk
- 100 g Gouda, medium-aged, grated
- salt and pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes
prepared in the oven
Wash the spinach, cut out the stems, and blanch the leaves. Heat 20g of butter with 3 tablespoons of milk and season with 1 teaspoon of salt, a little pepper, and nutmeg. Add the drained spinach and heat everything together briefly. Then place the spinach in an ovenproof dish. Arrange the tomatoes and sliced leeks on top of the spinach. Drizzle the red snapper fillets with lemon juice, season with salt, and pepper, and place them on top of the vegetable mixture. Wrap the dish tightly in aluminum foil and place in an oven preheated to 200°C (400°F). Cook on the middle rack for 25 minutes. Meanwhile, for the sauce, sauté the flour in the remaining butter until golden brown. Heat the remaining milk until lukewarm and add it to the roux. Stir the mixture vigorously with a whisk. Slowly add the grated Gouda and stir in, then thicken the sauce with the egg yolk and season with salt. Remove the dish from the oven and pour the sauce over the fish, then return it to the oven and bake uncovered for 10 minutes.
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