Fish Gratin with Spinach Leaves

Rinse the salmon trout fillet, dry it, sprinkle with the juice of one lemon, season with salt and season with pepper.

Remove the peel from the onion and cut into small cubes. Heat the oil in a saucepan and sauté the onions. Add the spinach and sauté until the liquid has evaporated.

Season with salt and pepper.

Combine milk and equal mass of water, whisk in the roux and make one minute. Season with pepper and salt. Grate the gouda and stir into the sauce.

Grease a shallow gratin dish and pour in the long-grain rice (uncooked). Stir in the saffron. Cut the fish fillet into pieces and place on top of the long-grain rice. Spread the spinach leaves evenly over the fish. Sprinkle the shrimps on top, pour the cheese sauce over it and bake the gratin in the heated oven at 200 °C for about 30 minutes.

Our tip: Use the young, tender spinach from the farmers’ market!

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