This gratin can also be made as a real «leftovers dish» where you can use whatever fish a vegetables you have in the fridge. You do not even need to have the exact amounts as stated in the recipe.
500 g fresh spinach
600 g boiled potatoes
600 g cod (or other white fish)
100 ml white wine
100 ml single cream
1 tsp grated zest of organic lemon
1 tsp grated nutmeg
Salt and freshly ground pepper
3 tbsp breadcrumbs
25 g butter
PREHEAT THE OVEN to 200°C/400°F/gas mark 6.
RINSE THE SPINACH THOROUGHLY, wilt it 1 or 2 minutes, and leave to dry in colander. Cut potatoes and fish in cubes.
MIX TOGETHER SPINACH, POTATOES, AND FISH in a mixing bowl. Add white wine, cream, lemon zest, nutmeg, salt and pepper.
PLACE THE MIX INSIDE A BUTTERED OVENPROOF DISH about 25 × 35 centimetre, sprinkle breadcrumbs on the top, and add small lumps of butter on top.
BAKE THE GRATIN IN THE OVEN for 25 minutes and serve it steaming hot.
PHOTO BY Lars Ranek
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