Cook Time | 40 minutes |
Servings |
Ingredients
- 1 tablespoon Vegetable oil
- 2 tablespoons Butter
- 100 ml Water
- 150 ml Milk
- 2 tablespoons Flour wheat / Flour
- 3 tablespoons Cheese hard
- 100 gram Gorgonzola
- 1 piece Onion
- 50 gram Sun-dried tomatoes
- 2 cloves garlic
- 150 gram Spinach fresh or frozen
- 7 pieces Potatoes small, boiled in uniform
- 5 pieces Fish fillet white fillet, flounder, cod, tilapia, etc.
- White pepper ground
- Black pepper ground
- Salt to taste
Ingredients
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Instructions
- In a hot pan, heat 1 tablespoon of vegetable oil, fry onions and garlic (until transparent), add frozen spinach and 100 ml of water, simmer under the lid for 10 minutes, stirring occasionally. The excess liquid at the end of the drain. If you cook with fresh spinach, then do not add water and reduce the quenching time to 3-4 minutes. Season with ground nutmeg, salt and pepper.
- First, we prepare the classic Béchamel sauce. I'll show it in more detail (for beginners), and those who know how to cook, you can skip a few steps. Heat a saucepan with non-stick coating, reduce the heat, put the butter in it and when it is not yet completely melted, add flour. Then very quickly all the time interfere with a wooden spatula and keep ready milk and water (broth). When the flour and oil are fully connected and brewed a small lump of dough, gradually begin to pour slow portions of the liquid.
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