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Sardine and spinach gratin


Sardine and spinach gratin (PHOTO: Drum)

Ingredients 13
Servings
Time
  • 200
    g
    1 bag spinach, stalks removed and leaves shredded
  • 30
    ml
    oil
  • 8 garlic cloves, crushed
  • 2 leeks, chopped
  • 100
    ml
    cake flour
  • 500
    ml
    milk
  • 250
    ml
    grated mature cheddar cheese
  • 3 eggs, whisked
  • 120
    g
    2 cans South African sardines, drained
  • 125
    ml
    large chunks of bread
  • 1 tomato, chopped
  • 1 small onion, chopped handful of fresh coriander, chopped
  • 45
    ml
    red wine vinegar
 

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.

 

Read more on: fish recipes  |  seafood
 

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