Fish Florentine and Potato and Mushroom Gratin

Tonight, I decided to make something using up some of the spinach that we have in the garden.  There are no real measurements, as I just guess the actual amount for 2 people!

FISH FLORENTINE

4 small fillets of fish - I had some St Pierre - (John Dory) in the freezer, so used this:

Spinach
Creme fraiche - about half a pot
Grated cheese
1 tomato
Salt and pepper
Grated nutmeg
Breadcrumbs

First wash the spinach, drain in a colander and put into a big pan, the spinach will still have a certain amount of water on it, so no real need to add any more.  Cook in the pan until wilted, then drain.  Add some salt and pepper and a good grating of nutmeg.  Place this into a dish.  Place the fillets of fish on top of this, season the fish.  Then place some finely sliced tomato on top of the fish.  Put the creme fraiche into a pan, adding a bit of the grated cheese to it, cook for 2-3 mins.  Pour this over the fish.  Then cover with the remaining grated cheese.  I then sprinkled some breadcrumbs over this before placing in the oven to cook.  About 20 mins in a medium oven. 

This will be served with a potato and mushroom gratin and some boiled julienn carrots.  Yummy!

POTATO AND MUSHROOM GRATIN

This recipe is a Nigella Lawson recipe, taken from Nigella Express, one that I use quite a bit and we both love!  I just love the gorgeous garlicky smell from the oven whilst it is cooking!

3 potatoes, peeled and sliced

350ml milk

45ml of white wine

30g butter

garlic olive oil

250g mushrooms finely sliced

Salt and pepper to taste

This is Nigella's recipe, but I alter it slightly, and to be honest I don't really measure anything.  I don't always have the garlic oil, so use ordinary olive oil and add about 4 cloves of garlic, crushed.  Also I found that the milk didn't work too well, so just use creme fluid for this. 

Place the wine and milk (or creme fluid) into a saucepan, add the sliced potatoes, salt and pepper and stirring occasionally, leave to a simmer while you do the mushrooms.

Warm the butter and oil in another saucepan, add the mushrooms and cook, stirring occasionally until softened, about 3 mins.  I also add some chopped parsley to this.

Pour the mushrooms and the garlicky butter into the potatoes, stir to mix and pour straight into a gratin dish.  Bake in the oven for about 45 mins or until piping hot and crisp on top.

 

This also (apparently) goes really well with chicken, although not being a 'meat eater' I love it with fish! 

Bon Appetit!