Fish and Spinach Gratin with Olives
- 400 grams fresh Spinach
- 2 shallots
- 1 garlic clove
- 20 grams butter
- freshly ground peppers
- 2 sprigs curly parsley
- 2 sprigs Dill
- 100 grams black, pitted Olives
- 4 ripe tomatoes
- 4 pieces white fish fillets (ready to cook, skinless, each about 160-180 grams, such as cod, wolf fish)
- 2 tablespoons lemon juice
- 400 grams Crème fraiche
- 300 milliliters Whipped cream
- 75 grams freshly grated Parmesan
- butter (for ramekins)
Rinse and spin dry spinach. Peel shallots and garlic, chop finely. Heat butter in a pan and saute shallots and garlic until soft. Add spinach and saute briefly, season with salt, pepper and nutmeg.
Remove from heat, cool, place on a board and chop coarsely. Rinse and shake dry herbs, chop. Drain olives. Rinse and dry tomatoes, quarter and remove seeds, cut into small cubes.
Rinse and pat dry fish, season with salt, pepper and lemon juice.
Whisk crème fraîche with cream and cheese, season with salt and pepper. Spread spinach in 4 buttered ovenproof ramekins, add some fish and top with tomatoes and olives. Pour cream sauce over and sprinkle with herbs. Bake in preheated oven at 180°C (approximately 350°F) for about 30-35 minutes. Remove from oven and serve immediately.