Name: Sardine and spinach gratin
Yield: serving
Cuisine: Ingredients
Ingredients: 200 g spinach stalks removed and leaves shredded; 30 ml oil; garlic cloves crushed; leeks chopped; 100 ml flour cake; 500 ml milk; 250 ml mature cheddar cheese grated; eggs whisked; 120 g canned south african sardines drained; 125 ml bread chunks; tomatoes chopped; 1 small onion, chopped handful of fresh coriander, chopped; 45 ml vinegar red wine

Recipe Disclaimer

Tap for method

Ingredients (13)

200 g	spinach — stalks removed and leaves shredded
30 ml	oil
	garlic cloves — crushed
	leeks — chopped
100 ml	flour — cake
500 ml	milk
250 ml	mature cheddar cheese — grated
	eggs — whisked
120 g	canned south african sardines — drained
125 ml	bread chunks
	tomatoes — chopped
	1 small onion, chopped handful of fresh coriander, chopped
45 ml	vinegar — red wine

Tap for ingredients

Method:

Preheat the oven to 180°C.
Grease a square roasting
pan or an ovenproof dish
with nonstick spray.

1 Put the spinach in a
saucepan, cover with a
lid and steam until wilted.
Remove and squeeze out
most of the moisture.

2 Heat the oil in the
same saucepan and fry
the garlic and leeks until
soft. Stir in the flour and
mix until smooth. Slowly
stir in the milk and turn
up the heat while stirring
continuously until the
mixture starts to boil and
thickens.

3 Remove from the heat
and stir in half the cheese.
Cool a little, then mix in the
eggs, fish and spinach.

4 Transfer to the prepared
pan or dish, sprinkle the
rest of the cheese and the
bread on top, and bake
for about 25 minutes or
until set.

5 SALSA

Mix all the
ingredients and serve with
the gratin.