Spinach and fish dish


Ingredients 14
Servings 4
Time

Ingredients

  • 300
    g
    spinach (stems removed), rinsed and shredded
  • olive oil
  • 1
    small onion, sliced
  • 125
    g
    button mushrooms, sliced
  • 125
    ml
    brown lentils, cooked
  • 200
    g
    smoorsnoek or snoek cutlets, lightly flaked
  • lemon juice
  • 50
    ml
    butter
  • 50
    ml
    cake flour
  • 500
    ml
    milk
  • pinch mustard powder
  • 1
    ml
    paprika
  • salt and pepper to taste
  • 100
    g
    Cheddar cheese, grated
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Grease an ovenproof dish. Boil the spinach in a little water until tender. Sauté in a little olive oil and turn into the prepared dish. Sauté the onion and sliced mushrooms in more olive oil until soft and spoon over the spinach. Add the lentils, followed by the snoek. Sprinkle with lemon juice. Melt the butter. Add the cake flour and stir to form a smooth paste. Heat, stirring continuously, until the flour is cooked. Slowly add the milk while stirring continuously. Bring to the boil, stirring continuously. Season with mustard powder, paprika and salt and pepper. Add three quarters of the cheese and mix well. Pour the sauce over the ingredients in the dish, sprinkle with the remaining cheese and bake for about 20 minutes or until warmed through.
 

Read more on: bake
 

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